Showing 1 - 11 results of 11 for search 'Josef Kamenik', query time: 0.04s Refine Results
  1. 1
    LACTIC ACID BACTERIA AND THEIR ROLE IN THE MEAT PROCESSING

    LACTIC ACID BACTERIA AND THEIR ROLE IN THE MEAT PROCESSING by Josef Kameník, Marta Dušková

    Published 2016-06-01
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  2. 2
    Effect of sous-vide heat treatment on the phthalic acid esters content in meat

    Effect of sous-vide heat treatment on the phthalic acid esters content in meat by Alžbeta Jarošová, Marcela Jandlová, Josef Kamení­k

    Published 2019-08-01
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  3. 3
    The Effect of High-Pressure Processing on the Survival of Non-O157 Shiga Toxin-Producing <i>Escherichia coli</i> in Steak Tartare: The Good- or Best-Case Scenario?

    The Effect of High-Pressure Processing on the Survival of Non-O157 Shiga Toxin-Producing <i>Escherichia coli</i> in Steak Tartare: The Good- or Best-Case Scenario? by Josef Kameník, Marta Dušková, Kateřina Dorotíková, Markéta Hušáková, František Ježek

    Published 2023-02-01
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  4. 4
    Monitoring of color and pH in muscles of pork leg (m. adductor and m. semimembranosus)

    Monitoring of color and pH in muscles of pork leg (m. adductor and m. semimembranosus) by Martina Bednářová, Josef Kameník, Alena Sláková, Zdeněk Pavlík, Bohuslava Tremlová

    Published 2014-02-01
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  5. 5
    Microscopic determination of bamboo fiber in meat products

    Microscopic determination of bamboo fiber in meat products by Zdeňka Javůrková, Matej Pospiech, Markéta Zelenková, Josef Kameník, Michaela Petrášová, Bohuslava Tremlová

    Published 2015-05-01
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  6. 6
    Evaluation of fat grains in gothaj sausage using image analysis

    Evaluation of fat grains in gothaj sausage using image analysis by Ludmila Luňáková, Matej Pospiech, Bohuslava Tremlová, Alena Saláková, Zdeňka Javůrková, Josef Kameník

    Published 2016-12-01
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  7. 7
    Effect of storage temperature on the quality of dry fermented sausage Poličan

    Effect of storage temperature on the quality of dry fermented sausage Poličan by Josef Kameník, Alena Saláková, Gabriela Bořilová, Zdeněk Pavlík, Eva Standarová, Ladislav Steinhauser

    Published 2012-08-01
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  8. 8
    The Pork Meat or the Environment of the Production Facility? The Effect of Individual Technological Steps on the Bacterial Contamination in Cooked Hams

    The Pork Meat or the Environment of the Production Facility? The Effect of Individual Technological Steps on the Bacterial Contamination in Cooked Hams by Helena Veselá, Kateřina Dorotíková, Marta Dušková, Petra Furmančíková, Ondrej Šedo, Josef Kameník

    Published 2022-05-01
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  9. 9
    The Impact of Deviation of the Stun Shot from the Ideal Point on Motor Paralysis in Cattle

    The Impact of Deviation of the Stun Shot from the Ideal Point on Motor Paralysis in Cattle by Vladimir Vecerek, Josef Kamenik, Eva Voslarova, Martina Volfova, Zuzana Machovcova, Jarmila Konvalinova, Lenka Vecerkova

    Published 2020-02-01
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  10. 10
    Influence of various pork fat types on the ripening and characteristics of dry fermented sausage

    Influence of various pork fat types on the ripening and characteristics of dry fermented sausage by Josef KAMENÍK, Pavla STEINHAUSEROVÁ, Alena SALÁKOVÁ, Zdeněk PAVLÍK, Gabriela BOŘILOVÁ, Ladislav STEINHAUSER, Jiří RUPRICH

    Published 2013-10-01
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  11. 11
    Research Note: Impact of applied thermal treatment on textural, and sensory properties and cooking loss of selected chicken and turkey cuts as affected by cooking technique

    Research Note: Impact of applied thermal treatment on textural, and sensory properties and cooking loss of selected chicken and turkey cuts as affected by cooking technique by Robert Gál, Josef Kameník, Richardos Nikolaos Salek, Zdeněk Polášek, Blanka Macharáčková, Tomáš Valenta, Danka Haruštiaková, Štěpán Vinter

    Published 2022-07-01
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