meat products
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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 -
Quantitative immunohistochemical method for detection of wheat protein in model sausage
Zuzana Řezáčová Lukášková, Matěj Pospiech, Bohuslava Tremlová, Eva Renčová, Michaela Petrášová
2014, Vol. 83, Issue 10, pp. 71-76 -
Comparison of new immunofluorescence method for detection of soy protein in meat products with immunohistochemical, histochemical, and ELISA methods
Michaela Petrášová, Matěj Pospiech, Zuzana Řezáčová Lukášková, Bohuslava Tremlová
2014, Vol. 83, Issue 10, pp. 65-69 -
Determination of iodine and sodium content in fermented meat products purchased in the Czech Republic– a pilot study
Pavla Steinhauserová, Irena Řehůřková, Jiří Ruprich
2014, Vol. 83, Issue 3, pp. 273-277 -
ELISA for Detection of Soya Proteins in Meat Products
Eva Renčová, Bohuslava Tremlová
2009, Vol. 78, Issue 4, pp. 667-671
