Hasil Pencarian - Petr Pipek

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  1. 1
    Stabilization of minced meat colour by carbon monoxide

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

    Diterbitkan 2008-10-01
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  2. 2
    The effect of natural antioxidants on the colour of dried/cooked sausages

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

    Diterbitkan 2010-08-01
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  3. 3
    Effect of natural antioxidants on the colour and lipid stability of paprika salami

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

    Diterbitkan 2013-08-01
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  4. 4
    Use of video image analysis for the evaluation of beef carcasses

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

    Diterbitkan 2005-12-01
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  5. 5
    Suppression of mould growth on dry sausages

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

    Diterbitkan 2010-08-01
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  6. 6
    Differentiation between fresh and thawed chicken meat by the measurement of aconitase activity

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

    Diterbitkan 2014-10-01
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  7. 7
    Differentiation between fresh and thawed chicken meats

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

    Diterbitkan 2013-04-01
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  8. 8
    The occurrence of enterotoxigenic isolates of B. cereus in foodstuffs

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

    Diterbitkan 2009-08-01
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