Article Versions Notes

Jůzl M, Kameník J, Saláková A, Macharáčková B, Ježek F, Janík Piechowiczová M, Slováček J. The Effect of Salt Reduction on Sensory, Physicochemical, and Microbial Quality in Selected Meat Products. Foods. 2025; 14(18):3150. https://doi.org/10.3390/foods14183150

Jůzl, Miroslav, Josef Kameník, Alena Saláková, Blanka Macharáčková, František Ježek, Markéta Janík Piechowiczová, and Jan Slováček. 2025. "The Effect of Salt Reduction on Sensory, Physicochemical, and Microbial Quality in Selected Meat Products" Foods 14, no. 18: 3150. https://doi.org/10.3390/foods14183150

Jůzl, M., Kameník, J., Saláková, A., Macharáčková, B., Ježek, F., Janík Piechowiczová, M., & Slováček, J. (2025). The Effect of Salt Reduction on Sensory, Physicochemical, and Microbial Quality in Selected Meat Products. Foods, 14(18), 3150. https://doi.org/10.3390/foods14183150