1.

Impact of agricultural practices on soil microbial communities in Belgium ; Impact des pratiques culturales sur les communautés microbiennes du sol en Belgique

2.

Impact of agricultural practices on soil microbial communities in Belgium ; Impact des pratiques culturales sur les communautés microbiennes du sol en Belgique

3.

Impact of agricultural practices on soil microbial communities in Belgium ; Impact des pratiques culturales sur les communautés microbiennes du sol en Belgique

4.

Impact of agricultural practices on soil microbial communities in Belgium ; Impact des pratiques culturales sur les communautés microbiennes du sol en Belgique

5.

Impact of agricultural practices on soil microbial communities in Belgium ; Impact des pratiques culturales sur les communautés microbiennes du sol en Belgique

1.

Émergence de souches de Salmonella Virchow multirésistantes et productrices d'une beta-lactamase à spectre étendu en Belgique en 2003

2.

Émergence de souches de Salmonella Virchow multirésistantes et productrices d'une beta-lactamase à spectre étendu en Belgique en 2003

1.

What is the landscape of artisanal cheese production in Belgium? ; Quel est le paysage de la production de fromage artisanal en Belgique?

2.

What is the landscape of artisanal cheese production in Belgium? ; Quel est le paysage de la production de fromage artisanal en Belgique?

3.

What is the landscape of artisanal cheese production in Belgium? ; Quel est le paysage de la production de fromage artisanal en Belgique?

4.

What is the landscape of artisanal cheese production in Belgium? ; Quel est le paysage de la production de fromage artisanal en Belgique?

5.

What is the landscape of artisanal cheese production in Belgium? ; Quel est le paysage de la production de fromage artisanal en Belgique?

6.

What is the landscape of artisanal cheese production in Belgium? ; Quel est le paysage de la production de fromage artisanal en Belgique?

7.

What is the landscape of artisanal cheese production in Belgium? ; Quel est le paysage de la production de fromage artisanal en Belgique?

8.

What is the landscape of artisanal cheese production in Belgium? ; Quel est le paysage de la production de fromage artisanal en Belgique?

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.

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.

1.

Effect of duration and temperature of previous vacuum-packed storage on the microbiological quality of Belgian Blue meat packed in high-oxygen atmosphere

2.

Effect of duration and temperature of previous vacuum-packed storage on the microbiological quality of Belgian Blue meat packed in high-oxygen atmosphere

3.

Effect of duration and temperature of previous vacuum-packed storage on the microbiological quality of Belgian Blue meat packed in high-oxygen atmosphere

4.

Effect of duration and temperature of previous vacuum-packed storage on the microbiological quality of Belgian Blue meat packed in high-oxygen atmosphere

1.

Association of classical microbiology and 16S rDNA metagenetic analysis to evaluate the presence of Clostridium difficile ina a belgian nursing home

2.

Association of classical microbiology and 16S rDNA metagenetic analysis to evaluate the presence of Clostridium difficile ina a belgian nursing home

3.

Association of classical microbiology and 16S rDNA metagenetic analysis to evaluate the presence of Clostridium difficile ina a belgian nursing home

4.

Association of classical microbiology and 16S rDNA metagenetic analysis to evaluate the presence of Clostridium difficile ina a belgian nursing home

1.

Monitoring and modelling of microbial ecosystem in Belgian white pudding: a new example for combining metagenetics and predictive microbiology

2.

Monitoring and modelling of microbial ecosystem in Belgian white pudding: a new example for combining metagenetics and predictive microbiology

3.

Monitoring and modelling of microbial ecosystem in Belgian white pudding: a new example for combining metagenetics and predictive microbiology

4.

Monitoring and modelling of microbial ecosystem in Belgian white pudding: a new example for combining metagenetics and predictive microbiology

1.

Assessment of enterohemorrhagic Escherichia coli contamination in Belgian beef minced meat

2.

Assessment of enterohemorrhagic Escherichia coli contamination in Belgian beef minced meat

3.

Assessment of enterohemorrhagic Escherichia coli contamination in Belgian beef minced meat

4.

Assessment of enterohemorrhagic Escherichia coli contamination in Belgian beef minced meat

5.

Assessment of enterohemorrhagic Escherichia coli contamination in Belgian beef minced meat

6.

Assessment of enterohemorrhagic Escherichia coli contamination in Belgian beef minced meat

7.

Assessment of enterohemorrhagic Escherichia coli contamination in Belgian beef minced meat

8.

Assessment of enterohemorrhagic Escherichia coli contamination in Belgian beef minced meat

9.

Assessment of enterohemorrhagic Escherichia coli contamination in Belgian beef minced meat

1.

Proposition of microbiological criteria for the quality control of faecal contamination in Belgian slaughterhouses and cutting rooms

2.

Proposition of microbiological criteria for the quality control of faecal contamination in Belgian slaughterhouses and cutting rooms

3.

Proposition of microbiological criteria for the quality control of faecal contamination in Belgian slaughterhouses and cutting rooms

4.

Proposition of microbiological criteria for the quality control of faecal contamination in Belgian slaughterhouses and cutting rooms

1.

Application and revision of microbiological criteria for the quality control of faecal contamination in Belgian slaughterhouses and cutting rooms

2.

Application and revision of microbiological criteria for the quality control of faecal contamination in Belgian slaughterhouses and cutting rooms

3.

Application and revision of microbiological criteria for the quality control of faecal contamination in Belgian slaughterhouses and cutting rooms

4.

Application and revision of microbiological criteria for the quality control of faecal contamination in Belgian slaughterhouses and cutting rooms

5.

Application and revision of microbiological criteria for the quality control of faecal contamination in Belgian slaughterhouses and cutting rooms

6.

Application and revision of microbiological criteria for the quality control of faecal contamination in Belgian slaughterhouses and cutting rooms

7.

Application and revision of microbiological criteria for the quality control of faecal contamination in Belgian slaughterhouses and cutting rooms

8.

Application and revision of microbiological criteria for the quality control of faecal contamination in Belgian slaughterhouses and cutting rooms

9.

Application and revision of microbiological criteria for the quality control of faecal contamination in Belgian slaughterhouses and cutting rooms