Proteomics - Zbyněk Zdráhal

Lactic acid bacteria in cooked hams - Sources of contamination and chances of survival in the product

FOOD CONTROL

Duskova, M; Kamenik, J; Lacanin, I; Sedo, O; Zdrahal, Z, 2016: Lactic acid bacteria in cooked hams - Sources of contamination and chances of survival in the product. FOOD CONTROL 61, p. 1 - 5, doi: 10.1016/j.foodcont.2015.09.019

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