A comparasion of Salmonella occurence in pork meat and meat products

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Authors	KARPÍŠKOVÁ Renata POSPÍŠILOVÁ Petra KOLÁČKOVÁ Ivana
Year of publication	2011
Type	Article in Periodical
Magazine / Source	Maso International
MU Faculty or unit	Faculty of Science
Citation
Doi	http://dx.doi.org/10.2754/avb201101010003
Field	Hygiene
Keywords	slaughterd pigs, ready-to-eat products, retail market, serotype