1.
Détermination des points critiques pour la contamination par Salmonella de la viande de porc lors de la découpe, le hachage et la distribution en Belgique.
2.
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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Effect of duration and temperature of previous vacuum-packed storage on the microbiological quality of Belgian Blue meat packed in high-oxygen atmosphere
Influence of breed and previous storage time on color and lipid stability of beef packaged in high-oxygen atmosphere
Influence of two breeds (Belgian Blue and Limousin) and previous storage time on pigment and lipid stability of high-oxygen atmosphere packaged beef
Belgian Grasshoppers: A Nutritious Food Source
Carcass chilling in large cattle from the Belgian Blue Breed : time-temperature evolution and recommendations
Assessment of enterohemorrhagic Escherichia coli contamination in Belgian beef minced meat
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9.
Proposition of microbiological criteria for the quality control of faecal contamination in Belgian slaughterhouses and cutting rooms
Application and revision of microbiological criteria for the quality control of faecal contamination in Belgian slaughterhouses and cutting rooms