Hasil Pencarian - Šárka Bursová

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  1. 1
    The Effect of Sumac (<i>Rhus coriaria</i> L.) Application on Oxidation Status, Sensory Attributes, Physicochemical and Microbiological Parameters of Carp (<i>Cyprinus carpio</i>) Fish during Chilled Storage

    The Effect of Sumac (<i>Rhus coriaria</i> L.) Application on Oxidation Status, Sensory Attributes, Physicochemical and Microbiological Parameters of Carp (<i>Cyprinus carpio</i>) F... oleh Fouad Ali Abdullah Abdullah, Šárka Bursová, Klára Bartáková

    Diterbitkan 2024-05-01
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  2. 2
    The effect of cold chain disruption on the microbiological profile of chilled chicken meat

    The effect of cold chain disruption on the microbiological profile of chilled chicken meat oleh Lenka Necidová, Alena Zouharová, Danka Haruštiaková, Šárka Bursová, Klára Bartáková, Jozef Golian

    Diterbitkan 2024-12-01
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  3. 3
    Quality Characterization of Honeys from Iraqi Kurdistan and Comparison with Central European Honeys

    Quality Characterization of Honeys from Iraqi Kurdistan and Comparison with Central European Honeys oleh Matej Tkáč, Fouad Ali Abdullah Abdullah, Lenka Vorlová, Klára Bartáková, Šárka Bursová, Zdeňka Javůrková

    Diterbitkan 2024-07-01
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  4. 4
    Effect on Benzoic Acid Production of Yoghurt Culture and the Temperatures of Storage and Milk Heat Treatment in Yoghurts from Cow, Goat and Sheep Milk

    Effect on Benzoic Acid Production of Yoghurt Culture and the Temperatures of Storage and Milk Heat Treatment in Yoghurts from Cow, Goat and Sheep Milk oleh Klára Bartáková, Lenka Vorlová, Sandra Dluhošová, Ivana Borkovcová, Šárka Bursová, Jan Pospíšil, Bohumíra Janštová

    Diterbitkan 2021-07-01
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  5. 5
    Dairy Cows’ Udder Pathogens and Occurrence of Virulence Factors in Staphylococci

    Dairy Cows’ Udder Pathogens and Occurrence of Virulence Factors in Staphylococci oleh František Zigo, Zuzana Farkašová, Jana Výrostková, Ivana Regecová, Silvia Ondrašovičová, Mária Vargová, Naďa Sasáková, Ewa Pecka-Kielb, Šárka Bursová, David Sandor Kiss

    Diterbitkan 2022-02-01
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