Acta Veterinaria Brno

Individual author index pages

• Marta Dušková
• Josef Kameník
• Michaela Čutová
• Kateřina Dorotíková
• Michaela Králová
• Ondrej Šedo

Other articles of these authors

• 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
• The freezing point of raw and heat treated sheep milk and its variation during lactation

  Bohumíra Janštová, Pavlína Navrátilová, Michaela Králová, Lenka Vorlová

  2013, Vol. 82, Issue 2, pp. 187-190
• Weissella viridescens in meat products – a review

  Marta Dušková, Josef Kameník, Renáta Karpíšková

  2013, Vol. 82, Issue 3, pp. 237-241
• Determination of whey proteins in different types of milk

  Lenka Ruprichová, Michaela Králová, Ivana Borkovcová, Lenka Vorlová, Iveta Bedáňová

  2014, Vol. 83, Issue 1, pp. 67-72
• 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
• 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
• 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
• The shelf life of cooked sausages with reduced salt content

  Marta Dušková, Kateřina Dorotíková, Blanka Macharáčková, František Ježek, Josef Kameník, Ondrej Šedo

  2024, Vol. 93, Issue 1, pp. 115-121
• Does pork pose a higher risk of Shiga toxin-producing Escherichia coli compared to meat of other ungulates? A review

  Helena Veselá, Marta Dušková, Josef Kameník

  2024, Vol. 93, Issue 4, pp. 447-459
• Actual salt content in salted minced pork and beef as determined by AAS and NIR methods

  Klára Bartáková, Blanka Macharáčková, Michaela Králová, Josef Kameník, Danka Haruštiaková

  2024, Vol. 93, Issue 4, pp. 461-466
• A direct method for determination of the pure muscle protein content in dry fermented sausages and cooked ham using creatinine adsorption

  František Ježek, Jiří Bednář, Jana Doležalová, Josef Kameník, Klára Bartáková, Michaela Králová

  2025, Vol. 94, Issue 1, pp. 77-86