1 |
Staphylococcus aureus and other pathogens in relation to breed of cattle and somatic cell count |
2 |
REP-PCR typing of Staphylococcus spp. strains in meat paste production line and identification of their origin |
3 |
Prevalence methicilin rezistentních kmenů S. aureus (MRSA) |
4 |
Microbial contamination of spices used in production of meat products |
5 |
Characteristic and quality and food safety of regional cheese produced from mixed milk |