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18篇 您的检索式：作者名="Bunka F"

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		题名	作者	年代	出处	被引量
	1	Formation of biogenic amines by Gram-negative bacteria isolated from poultry skin显示文摘	Bunka L Bunka F Kocovska P	2010	Food Chemistry2010，121，1：	1
	2	The effect of ripening and storage conditions on the distribution of tyramine,putrescine and cadaverine in Edam-cheese显示文摘	BUNKOV L BUNKA F MANTLOV G	2010	Food Microbiol2010，27，7：	1
	3	Biogenic amines occurrence in fish meat sampled from restaurants in region of Czech Republic显示文摘	Bunka F Budinsky P Zimakova B	2013	Food Control2013，31，1：	1
	4	The effect of selected phosphate emulsifying salts on viscoelastic properties of processed cheese显示文摘	Sadlikova I Bunka F Budinsky P	2010	Lwt-Foed science and technology2010，43，8：	1
	5	The effect of elevated temperature on ripening of Dutch type cheese 显示文摘	Pachlova V Bunka F Flasarova R	2012	Food Chemistry2012，132，4：	1
	6	The effect of selected phosphate emulsifying salts on viscoelastic properties of processed cheese显示文摘	SDLIKOV/ I BUNKA F BUDINSK P	2010	Food Science and Technology2010，43，：	1
	7	Cloing and characterization of a protective outer membrane lipoprotein of Actionbacillus pleuropneumoniae serotype5 显示文摘	Bunka S Chirstensen C Gerlach G F	1995	Infect Imumun1995，63，：	1
	8	Effect of organic acids on growth of chilled chilled skin microflora 显示文摘	DOLEZALOVA M MOLATOVA Z BUNKA F	2010	Food Safety2010，30，：	1
	9	Immunogenicity of Vibrio cholerae ghosts following intraperitoneal immuniza tionofmice 显示文摘	Eko F O Andreas Hensel Sebastian Bunka	1994	Vaccine1994，12，1：	1
	10	The effect of ripening and storage conditions on the distribution of tyramine, putrescine and cadaverine in Edam-cheese显示文摘	BUNKOVA L BUNKA F MANTLOVA G	2010	Food Mierobioi2010，27，7：	1
	11	Thr effect of elevated temperature on ripening of Dutch type cheese显示文摘	Pachlova V Bunka F Flasarovc R V nlkovc P Burtkovc L	2012	Food Chemistry2012，132，4：	1
	12	Immunogenicity of Vib- rio cholerae ghosts following intra-peritoneal immunization of mice显示文摘	Eko F O Hensel A Bunka S	1994	Vaccine1994，12，：	1
	13	The effect of pectin concentration on viscoelastic and sensory properties of processed cheese显示文摘	MACKU I BUNKA F PAVLINEK V	2008	Food Science and Technology2008，43，9：	1
	14	Formation of biogenic amines by Gram-negative bacteria isolated from poultry skin显示文摘	Bunkova L Bunka F Klcovska P	2010	Food Chemistry2010，121，1：	1
	15	The effect of selected phosphate emulsifying salts on viscoelastic properties of processed cheese显示文摘	SADLIKOVA I BUNKA F BUDINSKY P	2010	Food Science and Technology2010，43，8：	1
	16	Cloing and characterization of a protective outer membrane lipoprotein of Actionbacillus pleuropneumoniae serotypeS 显示文摘	Bunka S Chirstensen C Gerlach G F	1995	Infect Imumun1995，63，：	1
	17	Effect of carrageenan type on viscoelastic properties of processed cheese显示文摘	ERNIKOV A M BUNKA F PAVLINEK V	2008	Food Hydrocolloids2008，22，6：	1
	18	Replacement of traditional emulsifying salts by selected hydrocolloids in processed cheese production显示文摘	CERNIKOVA M BUNKA F POSPIECH M	2010	International Dairy Journal2010，20，5：	1

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