Fatty acids profile in mechanically recovered meat from common carp (Cyprinus carpio, L.) and silver carp (Hypophthalmichthys molitrix, Val.) by Hana Buchtová

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A new look at the assessment of the silver carp (Hypophthalmichthys molitrix Val.) as a food fish ; by Hana Buchtová, František Ježek

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Sensory evaluation of sausages with various proportions of Cyprinus carpio meat by Ladislav KAŠPAR, Hana BUCHTOVÁ

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Influence of modified atmosphere packaging on freshness parameters of organic chicken meat - short communication by Fouad Ali Abdullah Abdullah, Hana Buchtová, Peter Turek

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Analysis of chemical and sensory parameters in different kinds of escolar (Lepidocybium flavobrunneum) products by Hana BUCHTOVÁ, Đani ĐORĐEVIĆ, Stanislav KOČÁREK, Petr CHOMÁT

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Modeling Some Possible Handling Ways with Fish Raw Material in Home-Made Sushi Meal Preparation by Hana Buchtova, Dani Dordevic, Iwona Duda, Alena Honzlova, Piotr Kulawik

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Acceptability Analysis of 3D-Printed Food in the Area of the Czech Republic Based on Survey by Karolina Tesikova, Lucie Jurkova, Simona Dordevic, Hana Buchtova, Bohuslava Tremlova, Dani Dordevic

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Estimation of genetic parameters of fatty acids composition in flesh of market size common carp (Cyprinus carpio L.) and their relation to performance traits revealed that selectiv... by Martin Prchal, Marc Vandeputte, David Gela, Marek Doležal, Hana Buchtová, Marek Rodina, Martin Flajšhans, Martin Kocour

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Vegetarian “Sausages” with the Addition of Grape Flour by Bohuslava Tremlova, Lenka Havlova, Patrik Benes, Johana Zemancova, Hana Buchtova, Karolina Tesikova, Simona Dordevic, Dani Dordevic

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