EFFECT OF IRRADIATION ON THE CONTENT OF NITROSAMINES IN MEAT AND MEAT PRODUCTS.KLEIN S; PIPEK P; VELISEK J et al.1976; SBOR. VYS. SK. CHEM.-TECHNOL. PRAZE, E; CESKOSL.; DA. 1976; NO 48; PP. 33-41; ABS. POL. RUSSE; BIBL. 21 REF.Article

Změny reologického chování masa v závislosti na stupni desintegrace a na vnějších podmínkáchPIPEK, P; SINEVIC, V.Sborník ÚVTIZ. Potravinářské vědy. 1991, Vol 9, Num 1, pp 33-44, issn 0232-0568Article

The water holding capacity of venisonPIPEK, P; PROKUPKOVA, L.Potravinářské vědy. 1994, Vol 12, Num 4, pp 325-335, issn 0862-8653Article

Rheologische Eigenschaften grobzerkleinerten Fleisches = The rheological properties of coarsely comminuted meatPIPEK, P; SINEVIC, V.Fleischwirtschaft (Frankfurt). 1992, Vol 72, Num 4, pp 507-510, issn 0015-363XArticle

Colour of sausages influences by non-meat protein additionBACO, B; PIPEK, P.Potravinářské vědy. 1995, Vol 13, Num 3, pp 247-254, issn 0862-8653Article

Zusammenhang zwischen den rheologischen Eigenschaften von grobzerkleinertem Fleisch und dem Gehalt an freim Wasser = Relationship between rheological properties of coarsely minced meat and its water-holding capacityPIPEK, P; SOJKOVA, S.Nahrung (Weinheim). 1991, Vol 35, Num 7, pp 701-704, issn 0027-769XArticle

COMPARISON OF SELECTED UNBIASSED METHODS OF OBSERVING MEAT COLOURPIPEK P; KLEIN S; HARANT Z et al.1981; SBORNIK VYSOKE SKOLY CHEMICKO-TECHNOLOGICKE V PRAZE. POTRAVINY; ISSN 0554-9701; CSK; DA. 1981; VOL. 52; PP. 37-50; ABS. CZE /RUS; BIBL. 13 REF.Article

Reometrie tavených sýrůBEZDEKA, Z; BREZINA, P; PIPEK, P et al.Potravinářské vědy. 1991, Vol 9, Num 2, pp 99-104Article

Vliv mrazírenského skaldováni a průběhu posmrtných změn na reologické chováni hrubě desintegrovaného masaPIPEK, P; SINEVIC, V; DUSEK, J et al.Potravinářské vědy. 1991, Vol 9, Num 2, pp 89-98Article

RAPID COOLING OF MEAT IVKLEIN S; PIPEK P; KMINEK M et al.1981; SBORNIK VYSOKE SKOLY CHEMICKO-TECHNOLOGICKE V PRAZE. POTRAVINY; ISSN 0554-9701; CSK; DA. 1981; VOL. 52; PP. 51-63; ABS. CZE /RUS; BIBL. 7 REF.Article

Colour of frankfurter- and Bologna-type sausages as influenced by soy protein isolatesBACO, B; PIPEK, P; DOLATA, W et al.Polish journal of food and nutrition sciences. 1997, Vol 6, Num 2, pp 51-56, issn 1230-0322Article

Zur Bedeutung des Luftraumes bei Dosenwürstchen = The significance of air head space in canned «Frankfurters»PIPEK, P; FORT, I; PAVELKA, T et al.Nahrung (Weinheim). 1991, Vol 35, Num 9, pp 949-952, issn 0027-769XArticle

Microbial decontamination of beef carcasses by combination of steaming and lactic acid sprayPIPEK, P; HOUSKA, M; JELENIKOVA, J et al.Journal of food engineering. 2005, Vol 67, Num 3, pp 309-315, issn 0260-8774, 7 p.Article

Determination of PAHs in various smoked meat products and different samples by enzyme immunoassayRODA, A; SIMONI, P; FUKAL, L et al.Journal of the science of food and agriculture. 1999, Vol 79, Num 1, pp 58-62, issn 0022-5142Article