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Assessment of microbiological criteria for regular checks of faecal contamination and general hygiene in Belgian establishments producing meat
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Methodology for the evaluation of the quality of data in a Belgian risk assessment for Salmonella in pigs
Evolution of faecal contamination and general hygiene in Belgian meat producing establishment
FloPro project: Biopreservation of chilled food products using their own beneficial microbiota: the Belgian white pudding case
Effect of aging time, aging technique (dry- vs. wet-aging) and packaging on tenderness, pigment and lipid stability of Belgian blue beef
Characterization of the microbial diversity of Belgian artisanal cheese using metagenetics
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Quality of edible insects seen by Belgian academics
Exploring the risk factors for Salmonella in the ten biggest Belgian pig slaughterhouses.
Prevalence of Listeria monocytogenes in foods from animal origin in Belgium (2000-2003)
Genetic variability of mid-infrared predicted cheese yield in Holstein first-parity cows in Walloon Region of Belgium