"1" . "Fermented whole mcat products and dried meats belong to the category of uncooked meat products. Their durability and health safety is achieved either byfermentation and drying of solely by drying. Followingly, the production requires \u0165rom producer to f'ollow high hygienic standards. The results o\u0165 analysed samples corresponded with microbiological requirements o\u0165 Codex Alimentarius of Slovak"@en . . . "Poustkov\u00E1, Ivana" . "Brezovick\u00FD, L." . "CZ - \u010Cesk\u00E1 republika" . "Sledov\u00E1n\u00ED mikrobiologick\u00E9 jakosti fermentovqan\u00FDch celosvalov\u00FDch masn\u00FDch v\u00FDrobk\u016F"@cs . . "RIV/60461373:22330/05:00016088" . "3"^^ . "Monitoring of microbial quality of fermented whole meat products.-j"@en . . "[58315064FB80]" . . "RIV/60461373:22330/05:00016088!RIV06-MSM-22330___" . . "Fermented whole mcat products and dried meats belong to the category of uncooked meat products. Their durability and health safety is achieved either byfermentation and drying of solely by drying. Followingly, the production requires \u0165rom producer to f'ollow high hygienic standards. The results o\u0165 analysed samples corresponded with microbiological requirements o\u0165 Codex Alimentarius of Slovak" . "Z(MSM6046137305)" . "Staruch, L." . "99" . . "Havranov\u00E1, A." . . . "Sledov\u00E1n\u00ED mikrobiologick\u00E9 jakosti fermentovqan\u00FDch celosvalov\u00FDch masn\u00FDch v\u00FDrobk\u016F"@cs . . "22330" . . "7"^^ . . "Fa\u0161iangov\u00E1, K." . "531103" . "Monitoring of microbial quality of fermented whole meat products.-j" . "0009-2770" . . "Monitoring of microbial quality of fermented whole meat products.-j"@en . . "Sirotn\u00E1, Z." . . "Chemick\u00E9 listy" . "Sledov\u00E1n\u00ED mikrobiologick\u00E9 jakosti fermentovqan\u00FDch celosvalov\u00FDch masn\u00FDch v\u00FDrobk\u016F"@cs . "microbiology; fermented sausages; meat"@en . . "342-344" . "Pipek, Petr" . "2"^^ . "Monitoring of microbial quality of fermented whole meat products.-j" .