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La maîtrise des risques microbiologiques liés à la viande fraîche en Belgique
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Effect of duration and temperature of previous vacuum-packed storage on the oxidative stability of Belgian Blue meat packed in high-oxygen atmosphere
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Stabilité oxydative des viandes blanc bleu belge conditionnées sous atmosphère riche en oxygène après maturation sous vide ou en carcasse
Effect of aging time, aging technique (dry- vs. wet-aging) and packaging on tenderness, pigment and lipid stability of Belgian blue beef
Influence of breed and previous storage time on color and lipid stability of beef packaged in high-oxygen atmosphere
Influence of aging time and technique (dry- vs. wet-aging) on tenderness, color and lipid stability of Belgian Blue beef
Quantitative risk assessment of Campylobacter spp. in poultry based meat preparations as one of the factors to support the development of risk-based microbiological criteria in Bel...
Survey of the Contamination of Foodstuffs of Animal Origin by Shiga Toxin Producing Escherichia Coli Serotype O157:H7 in Belgium from 1999 to 2003
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Effect of sex and sub-zero storage temperature on the microbial and oxidative stability of beef packed in a high-oxygen atmosphere after different vacuum ageing times
Défaut viande déstructurée : association avec les caractéristiques de la carcasse, de la viande fraîche et du jambon cuit observée lors d'une première étude en Belgique (Région wal...
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