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Discriminatory power of MALDI-TOF MS protein profiling analysis of pork meat and meat products.
Food Chem. 2024 Aug 15;449:139155. doi: 10.1016/j.foodchem.2024.139155. Epub 2024 Mar 26.
Food Chem. 2024.
PMID: 38608601
The Effect of High-Pressure Processing on the Survival of Non-O157 Shiga Toxin-Producing Escherichia coli in Steak Tartare: The Good- or Best-Case Scenario?
Kameník J, Dušková M, Dorotíková K, Hušáková M, Ježek F.
Kameník J, et al. Among authors: jezek f.
Microorganisms. 2023 Feb 2;11(2):377. doi: 10.3390/microorganisms11020377.
Microorganisms. 2023.
PMID: 36838342
Free PMC article.
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Cooking loss in retail beef cuts: The effect of muscle type, sex, ageing, pH, salt and cooking method.
Macharáčková B, Bogdanovičová K, Ježek F, Bednář J, Haruštiaková D, Kameník J.
Macharáčková B, et al. Among authors: jezek f.
Meat Sci. 2021 Jan;171:108270. doi: 10.1016/j.meatsci.2020.108270. Epub 2020 Aug 11.
Meat Sci. 2021.
PMID: 32853886
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Effect of preservatives on the shelf-life and sensory characteristics of pasteurized liquid whole egg stored at 4°C.
Necidová L, Bursová Š, Ježek F, Haruštiaková D, Vorlová L, Golian J.
Necidová L, et al. Among authors: jezek f.
Poult Sci. 2019 Nov 1;98(11):5940-5948. doi: 10.3382/ps/pez378.
Poult Sci. 2019.
PMID: 31328771
Free article.
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