Acta Vet. Brno 2026, 95: 107-113
https://doi.org/10.2754/avb202695010107
The effect of thermal processing on the nutritional value of pork meat
Individual author index pages
Other articles of these authors
-
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 -
Content of heavy metals in the muscle tissue of fish from two rivers in the Morava river basin (Czech Republic)
Tomáš Doležal, Pavlína Pelcová, Michal Šorf, Andrea Ridošková, Miroslava Palíková
2025, Vol. 94, Issue 1, pp. 57-65 -
Does the application of a protective microbial culture influence the quality of cooked fish sausages?
Miroslav Jůzl, Libor Kalhotka, Veronika Švehlová, Lukáš Harabiš, Jan Mareš, Šárka Nedomová, Petr Kouřil, Romana Veselá, Markéta Janík Piechowiczová, Aneta Kocandová, Jan Slováček
2026, Vol. 95, Issue 1, pp. 99-106
