1.
The enterotoxin gene profiles and enterotoxin production of $Staphylococcus aureus$ strains isolated from artisanal cheeses in Belgium
2.
Effect of storage and cooking on the fatty acid profile of omega-3 enriched eggs and pork meat marketed in Belgium
In vitro study of antimicrobial activity of essential oils and their components against the main Clostridioides difficile PCR-ribotypes isolated in Belgium
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
3.
4.
Fattening of Belgian Blue double-muscled culled females: animal performance, carcass characteristics and meat quality
The Enterotoxin Gene Profiles and Enterotoxin Production of Staphylococcus aureus Strains Isolated from Artisanal Cheeses in Belgium
Evaluation of the bacterial diversity and its evolution during storage of fresh beef from British and Belgian origins under different atmosphere and temperature conditions
Effect of duration and temperature of previous vacuum-packed storage on the oxidative stability of Belgian Blue meat packed in high-oxygen atmosphere
Beef production in Belgium: to which extent manage extensification
Effect of duration and temperature of previous vacuum-packed storage on the microbiological quality of Belgian Blue meat packed in high-oxygen atmosphere