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Stabilité oxydative des viandes blanc bleu belge conditionnées sous atmosphère riche en oxygène après maturation sous vide ou en carcasse
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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
Quantification of Acrylamide in Various Belgian Potato Products Using Solid Phase Extraction and Liquid Chromatography Tandem Mass Spectrometry Detection
Influence of aging technique and muscle on physicochemical stability and antioxidant capacity of high-oxygen atmosphere packed beef
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
Effect of storage and cooking on the fatty acid profile of omega-3 enriched eggs and pork meat marketed in Belgium
Contamination of Water, Sediment and Fish with Residues of Pesticides Used in Cotton Production in Northern Benin ; Belgique
DEVELOPMENT OF AN INTEGRATED STRATEGY FOR CONTROLLING THE ALLERGEN ISSUE IN THE BELGIAN FOOD AND CATERING INDUSTRY - ALLERRISK
“Development of an integrated strategy for controlling the allergen issue in the Belgian food and catering industry ALLERRISK”. Final Report. Brussels : Belgian Science Policy 2011...