Ondrej Šedo
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Occurrence, growth, and virulence genes of Bacillus cereus in ready-to-cook plant-based meat analogues
Marta Dušková, Josef Kameník, Michaela Čutová, Kateřina Dorotíková, Michaela Králová, Ondrej Šedo
2025, Vol. 94, Issue 4, pp. 317-327 -
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 -
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
