Jiří Bednář
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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 -
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 -
Determination of fluoride in spices using microwave induced oxygen combustion
Emanuel Šucman, Jiří Bednář
2012, Vol. 81, Issue 3, pp. 319-323
