Acta Veterinaria Brno

• Home
• Guidelines for Authors
• Submissions
• Editorial and Advisory Board
• Archive
• Indexes
• Contact

Salmonella spp.

• 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

This work is licensed under a Creative Commons Attribution 4.0 International License.