1.

Antimicrobial susceptilities of Campylobacter strains isolated from food animals in Belgium.

2.

Antimicrobial susceptilities of Campylobacter strains isolated from food animals in Belgium.

3.

Antimicrobial susceptilities of Campylobacter strains isolated from food animals in Belgium.

4.

Antimicrobial susceptilities of Campylobacter strains isolated from food animals in Belgium.

1.

Les opportunités de développement de l'abattage d'ongulés domestiques à la ferme en Wallonie

2.

Les opportunités de développement de l'abattage d'ongulés domestiques à la ferme en Wallonie

3.

Les opportunités de développement de l'abattage d'ongulés domestiques à la ferme en Wallonie

4.

Les opportunités de développement de l'abattage d'ongulés domestiques à la ferme en Wallonie

1.

Microbiological state of the art of walloon farm raw milk butter (2006 – 2009).

2.

Microbiological state of the art of walloon farm raw milk butter (2006 – 2009).

3.

Microbiological state of the art of walloon farm raw milk butter (2006 – 2009).

4.

Microbiological state of the art of walloon farm raw milk butter (2006 – 2009).

1.

Evaluation of the bacterial diversity and its evolution during storage of fresh beef from British and Belgian origins under different atmosphere and temperature conditions

2.

Evaluation of the bacterial diversity and its evolution during storage of fresh beef from British and Belgian origins under different atmosphere and temperature conditions

3.

Evaluation of the bacterial diversity and its evolution during storage of fresh beef from British and Belgian origins under different atmosphere and temperature conditions

4.

Evaluation of the bacterial diversity and its evolution during storage of fresh beef from British and Belgian origins under different atmosphere and temperature conditions

5.

Evaluation of the bacterial diversity and its evolution during storage of fresh beef from British and Belgian origins under different atmosphere and temperature conditions

6.

Evaluation of the bacterial diversity and its evolution during storage of fresh beef from British and Belgian origins under different atmosphere and temperature conditions

1.

Study of the Potential Zoonotic Transmission of Clostridium difficile in Belgian Cattle Farms.

2.

Study of the Potential Zoonotic Transmission of Clostridium difficile in Belgian Cattle Farms.

3.

Study of the Potential Zoonotic Transmission of Clostridium difficile in Belgian Cattle Farms.

4.

Study of the Potential Zoonotic Transmission of Clostridium difficile in Belgian Cattle Farms.

5.

Study of the Potential Zoonotic Transmission of Clostridium difficile in Belgian Cattle Farms.

6.

Study of the Potential Zoonotic Transmission of Clostridium difficile in Belgian Cattle Farms.

1.

Smart Gastronomy Lab made in Creative Wallonia

2.

Smart Gastronomy Lab made in Creative Wallonia

3.

Smart Gastronomy Lab made in Creative Wallonia

4.

Smart Gastronomy Lab made in Creative Wallonia

1.

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

2.

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

3.

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

4.

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

5.

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

6.

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

1.

Evaluation de l’impact de la filiere de production porcine sur les caractéristiques des jambons de l’IGP (Indication Géographique Protégée) Jambon d’Ardenne ; Impact assessment of p...

2.

Evaluation de l’impact de la filiere de production porcine sur les caractéristiques des jambons de l’IGP (Indication Géographique Protégée) Jambon d’Ardenne ; Impact assessment of p...

3.

Evaluation de l’impact de la filiere de production porcine sur les caractéristiques des jambons de l’IGP (Indication Géographique Protégée) Jambon d’Ardenne ; Impact assessment of p...

4.

Evaluation de l’impact de la filiere de production porcine sur les caractéristiques des jambons de l’IGP (Indication Géographique Protégée) Jambon d’Ardenne ; Impact assessment of p...

5.

Evaluation de l’impact de la filiere de production porcine sur les caractéristiques des jambons de l’IGP (Indication Géographique Protégée) Jambon d’Ardenne ; Impact assessment of p...

6.

Evaluation de l’impact de la filiere de production porcine sur les caractéristiques des jambons de l’IGP (Indication Géographique Protégée) Jambon d’Ardenne ; Impact assessment of p...

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

5.

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

6.

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

1.

Characterization of the microbial diversity of Belgian artisanal cheese using metagenetics

2.

Characterization of the microbial diversity of Belgian artisanal cheese using metagenetics

3.

Characterization of the microbial diversity of Belgian artisanal cheese using metagenetics

4.

Characterization of the microbial diversity of Belgian artisanal cheese using metagenetics

5.

Characterization of the microbial diversity of Belgian artisanal cheese using metagenetics

6.

Characterization of the microbial diversity of Belgian artisanal cheese using metagenetics

7.

Characterization of the microbial diversity of Belgian artisanal cheese using metagenetics

8.

Characterization of the microbial diversity of Belgian artisanal cheese using metagenetics

9.

Characterization of the microbial diversity of Belgian artisanal cheese using metagenetics