František Ježek

Cooking loss in retail beef cuts: The effect of muscle type, sex, ageing, pH, salt and cooking method

Blanka Macharáčková, Kateřina Bogdanovičová, František Ježek et al. · Meat Science · 2020 · 37 citations

Nutrition, Body Composition, Animal Nutrition +9

Physical and Chemical Changes in Fresh Chilled Muscle Tissue of Common Carp (Cyprinus carpio L.) Packed in a Modified Atmosphere

František Ježek, Hana Buchtová · Acta Veterinaria Brno · 2007 · 31 citations · Full text

Muscle Tissue, Muscle Function, Food Chemistry +17

The effect of storage conditions on the hygiene and sensory status of wild boar meat

Gabriela Bořilová, Radka Hulánková, Irena Svobodová et al. · Meat Science · 2016 · 27 citations

Meat Packaging, Wild Boar Meat, Storage Conditions +8

Effect of preservatives on the shelf-life and sensory characteristics of pasteurized liquid whole egg stored at 4°C

Lenka Necidová, Šárka Buršová, František Ježek et al. · Poultry Science · 2019 · 17 citations · Full text

Nutrition, Shelf Life, Food Analysis +22

A new look at the assessment of the silver carp (Hypophthalmichthys molitrix Val.) as a food fish ;

Hana Buchtová, František Ježek · Czech Journal of Food Sciences · 2011 · 16 citations · Full text

Fishery Assessment, Nutrition, Muscle Tissue +17