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	1.	Tyrosine- and histidine-decarboxylase positive lactic acid bacteria and enterococci in dry fermented sausages. [electronic resource] by Komprda, T Sládková, P Petirová, E Dohnal, V Burdychová, R Producer: 20110414 In: Meat science vol. 86 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Tyramine production in Dutch-type semi-hard cheese from two different producers. [electronic resource] by Komprda, T Burdychová, R Dohnal, V Cwiková, O Sládková, P Dvorácková, H Producer: 20080208 In: Food microbiology vol. 25 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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