Growth of Staphylococcus aureus in pasta in relation to its water activityVALIK, L; GÖRNER, F.International journal of food microbiology. 1993, Vol 20, Num 1, pp 45-48, issn 0168-1605Article

OPTIMALIZACE VYROBY SLINKU NA BAZE STRUSKOVYCH SUROVIN Z CHEMICKOTECHNOLOGICKEHO HLEDISKA = OPTIMISATION DE LA FABRICATION DE CLINKER A PARTIR DE MATIERES PREMIERES DE LAITIER, D'UN POINT DE VUE CHIMIQUE ET TECHNOLOGIQUEKRONRAD E; BARTL M; VALIK L et al.1978; STAVIVO; CSK; DA. 1978; VOL. 56; NO 11-12; PP. 432-435; ABS. RUS/GER/ENG; BIBL. 14 REF.Article

Predicting fungal growth : the effect of water activity on Penicillium roquefortiVALIK, L; BARANYI, J; GÖRNER, F et al.International journal of food microbiology. 1999, Vol 47, Num 1-2, pp 141-146, issn 0168-1605Article

Modelling the effect of the starter culture on the growth of Staphylococcus aureus in milkLE MARC, Y; VALIK, L; MEDVED'OVA, A et al.International journal of food microbiology. 2009, Vol 129, Num 3, pp 306-311, issn 0168-1605, 6 p.Article