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Title Protective cultures and bacteriocins in fermented meats Author Fraqueza Maria Joao Co-authors Patarata L. Lauková Andrea 1958 SAVFYHOZ - Ústav fyziológie hospodárskych zvierat SAV Source document Fermented meat products: health aspects. P. 228-269. - : CRC Press Taylor a. Francis group, 2016 / Zdolec Nevijo Category ABC - Chapters in scientific monographs published abroad Category of document (from 2022) V2 - Vedecký výstup publikačnej činnosti ako časť editovanej knihy alebo zborníka Type of document kapitola Year 2016 DOI 10.1201/9781315369846 URL URL link 
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Title Microbial ecosystem of traditional dry fermented sausages in mediterranean countries and Slovakia Author Talon R. Co-authors Lebert I. Lebert A. Leroy S. Garriga M. Aymerich T. Drosinos E.H. Zanardi E. Ianieri A. Fraqueza Maria Joao Patarata L. Lauková Andrea 1958 SAVFYHOZ - Ústav fyziológie hospodárskych zvierat SAV Source document Mediterranean Ecosystems: Dynamics, Management and Conservation. P. 115-128. - Hauppauge, N.Y. (USA) : Nova Science Publishers Inc., 2011 / Williams Gina S. Category ABC - Chapters in scientific monographs published abroad Category of document (from 2022) V2 - Vedecký výstup publikačnej činnosti ako časť editovanej knihy alebo zborníka Type of document kapitola Year 2012 DOI 10.1016/j.meatsci.2007.05.006 article
Title Biogenic amines in traditional fermeted sausages produced in selected European countries Author Latorre-Moratalla M.L. Co-authors Veciana-Nogues T. Bover-Cid S. Garriga M. Aymerich T. Zanardi E. Ianieri A. Fraqueza Maria Joao Patarata L. Drosinos E.H. Lauková Andrea 1958 SAVFYHOZ - Ústav fyziológie hospodárskych zvierat SAV Talon R. Vidal-Carou M.C. Source document Food chemistry. Vol. 107, no. 2 (2008), p. 912-921 Category ADCA - Scientific papers in foreign journals registered in Current Contents Connect with IF (impacted) Category of document (from 2022) V3 - Vedecký výstup publikačnej činnosti z časopisu Type of document článok Year 2008 DOI 10.1016/j.foodchem.2007.08.046 article
Title Traditional dry fermented sausages produced in small-scale processing units in Mediterranean countries and Slovakia. 1: Microbial ecosystems of processing environments Author Talon R. Co-authors Lebert I. Lebert A. Leroy S. Garriga M. Aymerich T. Drosinos E.H. Zanardi E. Ianieri A. Fraqueza M. Patarata L. Lauková Andrea 1958 SAVFYHOZ - Ústav fyziológie hospodárskych zvierat SAV Source document Meat Science. Vol. 77, (2007), p. 570-579 Category ADCA - Scientific papers in foreign journals registered in Current Contents Connect with IF (impacted) Category of document (from 2022) V3 - Vedecký výstup publikačnej činnosti z časopisu Type of document článok Year 2007 DOI 10.1016/j.meatsci.2007.05.006 article