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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 |
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3 |
Prevalence methicilin rezistentních kmenů S. aureus (MRSA) |
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4 |
Microbial contamination of spices used in production of meat products |
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5 |
Characteristic and quality and food safety of regional cheese produced from mixed milk |
