Jan Slováček
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The effect of thermal processing on the nutritional value of pork meat
Kateřina Kadlecová, Alžbeta Jarošová, Jan Slováček, Andrea Ridošková
2026, Vol. 95, Issue 1, pp. 107-113 -
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
