Stabilization of minced meat colour by carbon monoxide by Petr PIPEK, Ladislav STARUCH, Masatoshi IZUMIMOTO

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The effect of natural antioxidants on the colour of dried/cooked sausages by Bo-Anne Rohlík, Petr Pipek, Jan Pánek

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Effect of natural antioxidants on the colour and lipid stability of paprika salami by Bo-Anne ROHLÍK, Petr PIPEK, Jan PÁNEK

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Use of video image analysis for the evaluation of beef carcasses by Oldřich Smékal, Petr Pipek, Mitsuyoshi Miyahara, Jarmila Jeleníková

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Suppression of mould growth on dry sausages by Petr Pipek, Bo-Anne Rohlík, Anna Lojková, Ladislav Staruch

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Differentiation between fresh and thawed chicken meat by the measurement of aconitase activity by Tereza ŠKORPILOVÁ, Anna ŠIMONIOVÁ, Bo-Anne ROHLÍK, Petr PIPEK

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Differentiation between fresh and thawed chicken meats by Anna ŠIMONIOVÁ, Bo-Anne ROHLÍK, Tereza ŠKORPILOVÁ, Michaela PETROVÁ, Petr PIPEK

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The occurrence of enterotoxigenic isolates of B. cereus in foodstuffs by Josef Brychta, Jiří Smola, Petr Pipek, Jaroslav Ondráček, Vladimír Bednář, Alois Čížek, Tomáš Brychta

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