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	1.	The substitution of a traditional starter culture in mutton fermented sausages by Lactobacillus acidophilus and Bifidobacterium animalis. [electronic resource] by Holko, I Hrabě, J Šalaková, A Rada, V Producer: 20131202 In: Meat science vol. 94 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Chemical, instrumental and sensory characteristics of cooked pork ham. [electronic resource] by Válková, V Saláková, A Buchtová, H Tremlová, B Producer: 20121002 In: Meat science vol. 77 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	The effects of soybean selenium proteinate on tissue selenium and meat quality traits in finishing pigs. [electronic resource] by Svoboda, M Fajt, Z Banoch, T Saláková, A Drábek, J Producer: 20110602 In: Polish journal of veterinary sciences vol. 14 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Selenium from Se-enriched lactic acid bacteria as a new Se source for growing-finishing pigs. [electronic resource] by Svoboda, M Saláková, A Fajt, Z Ficek, R Buchtová, H Drábek, J Producer: 20091209 In: Polish journal of veterinary sciences vol. 12 Availability: No items available. Save to lists Add to cart (remove)

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