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	1.	Detection of allergenic parvalbumin of Atlantic and Pacific herrings in fish products by PCR. [electronic resource] by Rencova, E Kostelnikova, D Tremlova, B Producer: 20140512 In: Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment vol. 30 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.	Comparison of immunohistochemical, histochemical and immunochemical methods for the detection of wheat protein allergens in meat samples and cooked, dry, raw and fermented sausage samples. [electronic resource] by Lukášková, Z Řezáčová Tremlová, B Pospiech, M Renčová, E Randulová, Z Steinhauser, L Reichová, A Bednář, J Producer: 20150511 In: Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment vol. 28 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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