Article Versions Notes

Veselá H, Dorotíková K, Dušková M, Furmančíková P, Šedo O, Kameník J. The Pork Meat or the Environment of the Production Facility? The Effect of Individual Technological Steps on the Bacterial Contamination in Cooked Hams. Microorganisms. 2022; 10(6):1106. https://doi.org/10.3390/microorganisms10061106

Veselá, Helena, Kateřina Dorotíková, Marta Dušková, Petra Furmančíková, Ondrej Šedo, and Josef Kameník. 2022. "The Pork Meat or the Environment of the Production Facility? The Effect of Individual Technological Steps on the Bacterial Contamination in Cooked Hams" Microorganisms 10, no. 6: 1106. https://doi.org/10.3390/microorganisms10061106

Veselá, H., Dorotíková, K., Dušková, M., Furmančíková, P., Šedo, O., & Kameník, J. (2022). The Pork Meat or the Environment of the Production Facility? The Effect of Individual Technological Steps on the Bacterial Contamination in Cooked Hams. Microorganisms, 10(6), 1106. https://doi.org/10.3390/microorganisms10061106