Blanka Macharáčková
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Factors influencing the risk of Clostridium perfringens germination and growth in hot ready-to-eat meals during courier delivery
Tomáš Komprda, Alena Zouharová, Marta Dušková, Josef Kameník, Gabriela Franke, Michaela Čutová, Petr Kouřil, Vojtěch Kumbár, Veronika Švehlová, Milena Matejovičová, Olga Cwiková, Blanka Macharáčková, Michaela Králová, Miroslav Jůzl
2026, Vol. 95, Issue 1, pp. 85-98 -
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 -
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 -
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 -
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
The following name might also represent this author:
B. Macharáčková
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Distribution of Metals in Tissues of the Common Carp (Cyprinus carpio L.)
O. Čelechovská, Z. Svobodová, V. Žlábek, B. Macharáčková
2007, Vol. 76, Issue 8, pp. 93-100
