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Occurrence of Foodborne Agents at Food Service Facilities in the Czech Republic.
J Food Prot. 2019 Jul;82(7):1096-1103. doi: 10.4315/0362-028X.JFP-18-338.
J Food Prot. 2019.
PMID: 31199692
Free article.
Effect of heat treatment on activity of staphylococcal enterotoxins of type A, B, and C in milk.
Necidová L, Bursová Š, Haruštiaková D, Bogdanovičová K, Lačanin I.
Necidová L, et al. Among authors: bogdanovicova k.
J Dairy Sci. 2019 May;102(5):3924-3932. doi: 10.3168/jds.2018-15255. Epub 2019 Mar 7.
J Dairy Sci. 2019.
PMID: 30852018
Free article.
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Short communication: Pasteurization as a means of inactivating staphylococcal enterotoxins A, B, and C in milk.
Necidova L, Bogdanovicova K, Harustiakova D, Bartova K.
Necidova L, et al. Among authors: bogdanovicova k.
J Dairy Sci. 2016 Nov;99(11):8638-8643. doi: 10.3168/jds.2016-11252. Epub 2016 Sep 7.
J Dairy Sci. 2016.
PMID: 27614842
Free 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: bogdanovicova k.
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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