Acta Vet. Brno 2024, 93: 115-121
The shelf life of cooked sausages with reduced salt content
Individual author index pages
Other articles of these authors
-
Shelf-life of Chilled Muscle Tissue of the Common Carp (Cyprinus carpio L.) Packaged in Carbon Monoxide Enriched Modified Atmosphere
František Ježek, Hana Buchtová
2010, Vol. 79, Issue 9, pp. 117-125 -
Accumulation of arsenic during the growing period of rainbow trout (Oncorhynchus mykiss)
Olga Čelechovská, Veronika Harkabusová, Blanka Macharáčková, Eva Vitoulová, Alena Lavičková
2011, Vol. 80, Issue 2, pp. 219-225 -
Heterofermentative process in dry fermented sausages - a case report
Josef Kameník, Marta Dušková, Alena Saláková, Ondrej Šedo
2013, Vol. 82, Issue 2, pp. 181-186 -
Weissella viridescens in meat products – a review
Marta Dušková, Josef Kameník, Renáta Karpíšková
2013, Vol. 82, Issue 3, pp. 237-241 -
Effect of micro-encapsulated n-3 fatty acids on quality properties of two types of dry sausages
Zdeněk Pavlík, Alena Saláková, Josef Kameník, Jan Pospíšil, Michaela Králová, Iva Steinhauserová
2014, Vol. 83, Issue 2, pp. 163-169 -
The effect of vacuum packaging on physicochemical changes in rainbow trout (Oncorhynchus mykiss) during cold storage
František Ježek, Hana Buchtová
2014, Vol. 83, Issue 10, pp. 51-58 -
Detection of phthalic acid esters in the packaging films of meat products
Soňa Bogdanovičová, Alžbeta Jarošová, Josef Kameník
2014, Vol. 83, Issue 10, pp. 59-64 -
Characteristics of selected pork muscles 45 min and 24 h post mortem
Josef Kameník, Alena Saláková, Ladislav Kašpar
2018, Vol. 87, Issue 2, pp. 173-180 -
The individual effect of different production systems, age and sex on the chemical composition of wild boar meat
Simona Tesařová, František Ježek, Radka Hulánková, Radim Plhal, Jakub Drimaj, Iva Steinhauserová, Gabriela Bořilová
2018, Vol. 87, Issue 4, pp. 395-402 -
Comparison of oxidation status and antioxidant capacity of meat from surgically castrated and immunocastrated pigs, entire males and sows
František Ježek, Fouad Ali Abdullah Abdullah, Iva Steinhauserová, Radka Hulánková, Gabriela Bořilová
2019, Vol. 88, Issue 1, pp. 113-119 -
Cooking of meat: effect on texture, cooking loss and microbiological quality – a review
František Ježek, Josef Kameník, Blanka Macharáčková, Kateřina Bogdanovičová, Jiří Bednář
2019, Vol. 88, Issue 4, pp. 487-496 -
Assessment of antibiotic resistance in starter and non-starter lactobacilli of food origin
Marta Dušková, Monika Morávková, Jakub Mrázek, Martina Florianová, Lenka Vorlová, Renáta Karpíšková
2020, Vol. 89, Issue 4, pp. 401-411 -
The effect of slaughtering skills on the welfare of cattle during stunning with a captive bolt
Vladimír Večerek, Eva Voslářová, Josef Kameník, Zuzana Machovcová, Lenka Válková, Martina Volfová, Jarmila Konvalinová
2021, Vol. 90, Issue 1, pp. 109-116 -
Occurrence of Salmonella spp. in fattening pigs at a slaughterhouse in the Czech Republic
Helena Veselá, Marta Dušková, Petra Furmančíková, Renáta Karpíšková, Josef Kameník
2024, Vol. 93, Issue 1, pp. 87-92