1.

Bugs on my plate: a journey between Belgium and Gabon

2.

Bugs on my plate: a journey between Belgium and Gabon

3.

Bugs on my plate: a journey between Belgium and Gabon

4.

Bugs on my plate: a journey between Belgium and Gabon

1.

Comparative study of edible insect acceptance between Vietnam and Belgium and potentiality of cricket breeding in Southern Vietnam (Ho Chi Minh City)

2.

Comparative study of edible insect acceptance between Vietnam and Belgium and potentiality of cricket breeding in Southern Vietnam (Ho Chi Minh City)

3.

Comparative study of edible insect acceptance between Vietnam and Belgium and potentiality of cricket breeding in Southern Vietnam (Ho Chi Minh City)

4.

Comparative study of edible insect acceptance between Vietnam and Belgium and potentiality of cricket breeding in Southern Vietnam (Ho Chi Minh City)

5.

Comparative study of edible insect acceptance between Vietnam and Belgium and potentiality of cricket breeding in Southern Vietnam (Ho Chi Minh City)

6.

Comparative study of edible insect acceptance between Vietnam and Belgium and potentiality of cricket breeding in Southern Vietnam (Ho Chi Minh City)

7.

Comparative study of edible insect acceptance between Vietnam and Belgium and potentiality of cricket breeding in Southern Vietnam (Ho Chi Minh City)

8.

Comparative study of edible insect acceptance between Vietnam and Belgium and potentiality of cricket breeding in Southern Vietnam (Ho Chi Minh City)

9.

Comparative study of edible insect acceptance between Vietnam and Belgium and potentiality of cricket breeding in Southern Vietnam (Ho Chi Minh City)

1.

Influence of breed and previous storage time on color and lipid stability of beef packaged in high-oxygen atmosphere

2.

Influence of breed and previous storage time on color and lipid stability of beef packaged in high-oxygen atmosphere

3.

Influence of breed and previous storage time on color and lipid stability of beef packaged in high-oxygen atmosphere

4.

Influence of breed and previous storage time on color and lipid stability of beef packaged in high-oxygen atmosphere

5.

Influence of breed and previous storage time on color and lipid stability of beef packaged in high-oxygen atmosphere

6.

Influence of breed and previous storage time on color and lipid stability of beef packaged in high-oxygen atmosphere

1.

Influence of aging time and technique (dry- vs. wet-aging) on tenderness, color and lipid stability of Belgian Blue beef

2.

Influence of aging time and technique (dry- vs. wet-aging) on tenderness, color and lipid stability of Belgian Blue beef

3.

Influence of aging time and technique (dry- vs. wet-aging) on tenderness, color and lipid stability of Belgian Blue beef

4.

Influence of aging time and technique (dry- vs. wet-aging) on tenderness, color and lipid stability of Belgian Blue beef

5.

Influence of aging time and technique (dry- vs. wet-aging) on tenderness, color and lipid stability of Belgian Blue beef

6.

Influence of aging time and technique (dry- vs. wet-aging) on tenderness, color and lipid stability of Belgian Blue beef

1.

Quantitative risk assessment of Campylobacter spp. in poultry based meat preparations as one of the factors to support the development of risk-based microbiological criteria in Bel...

2.

Quantitative risk assessment of Campylobacter spp. in poultry based meat preparations as one of the factors to support the development of risk-based microbiological criteria in Bel...

3.

Quantitative risk assessment of Campylobacter spp. in poultry based meat preparations as one of the factors to support the development of risk-based microbiological criteria in Bel...

4.

Quantitative risk assessment of Campylobacter spp. in poultry based meat preparations as one of the factors to support the development of risk-based microbiological criteria in Bel...

1.

Etude de la variabilité des aptitudes à la transformation laitière en Région wallonne basée sur l'utilisation de la spectrométrie infrarouge

2.

Etude de la variabilité des aptitudes à la transformation laitière en Région wallonne basée sur l'utilisation de la spectrométrie infrarouge

3.

Etude de la variabilité des aptitudes à la transformation laitière en Région wallonne basée sur l'utilisation de la spectrométrie infrarouge

4.

Etude de la variabilité des aptitudes à la transformation laitière en Région wallonne basée sur l'utilisation de la spectrométrie infrarouge

1.

Determination of the growth potential of Listeria monocytogenes in various types of Belgian artisanal cheeses by challenge tests

2.

Determination of the growth potential of Listeria monocytogenes in various types of Belgian artisanal cheeses by challenge tests

3.

Determination of the growth potential of Listeria monocytogenes in various types of Belgian artisanal cheeses by challenge tests

4.

Determination of the growth potential of Listeria monocytogenes in various types of Belgian artisanal cheeses by challenge tests

5.

Determination of the growth potential of Listeria monocytogenes in various types of Belgian artisanal cheeses by challenge tests

6.

Determination of the growth potential of Listeria monocytogenes in various types of Belgian artisanal cheeses by challenge tests

1.

Genetic variability of mid-infrared predicted cheese yield in Holstein first-parity cows in Walloon Region of Belgium

2.

Genetic variability of mid-infrared predicted cheese yield in Holstein first-parity cows in Walloon Region of Belgium

3.

Genetic variability of mid-infrared predicted cheese yield in Holstein first-parity cows in Walloon Region of Belgium

4.

Genetic variability of mid-infrared predicted cheese yield in Holstein first-parity cows in Walloon Region of Belgium

5.

Genetic variability of mid-infrared predicted cheese yield in Holstein first-parity cows in Walloon Region of Belgium

6.

Genetic variability of mid-infrared predicted cheese yield in Holstein first-parity cows in Walloon Region of Belgium

7.

Genetic variability of mid-infrared predicted cheese yield in Holstein first-parity cows in Walloon Region of Belgium

8.

Genetic variability of mid-infrared predicted cheese yield in Holstein first-parity cows in Walloon Region of Belgium

9.

Genetic variability of mid-infrared predicted cheese yield in Holstein first-parity cows in Walloon Region of Belgium

1.

Survey of the Contamination of Foodstuffs of Animal Origin by Shiga Toxin Producing Escherichia Coli Serotype O157:H7 in Belgium from 1999 to 2003

2.

Survey of the Contamination of Foodstuffs of Animal Origin by Shiga Toxin Producing Escherichia Coli Serotype O157:H7 in Belgium from 1999 to 2003

3.

Survey of the Contamination of Foodstuffs of Animal Origin by Shiga Toxin Producing Escherichia Coli Serotype O157:H7 in Belgium from 1999 to 2003

4.

Survey of the Contamination of Foodstuffs of Animal Origin by Shiga Toxin Producing Escherichia Coli Serotype O157:H7 in Belgium from 1999 to 2003

5.

Survey of the Contamination of Foodstuffs of Animal Origin by Shiga Toxin Producing Escherichia Coli Serotype O157:H7 in Belgium from 1999 to 2003

6.

Survey of the Contamination of Foodstuffs of Animal Origin by Shiga Toxin Producing Escherichia Coli Serotype O157:H7 in Belgium from 1999 to 2003

7.

Survey of the Contamination of Foodstuffs of Animal Origin by Shiga Toxin Producing Escherichia Coli Serotype O157:H7 in Belgium from 1999 to 2003

8.

Survey of the Contamination of Foodstuffs of Animal Origin by Shiga Toxin Producing Escherichia Coli Serotype O157:H7 in Belgium from 1999 to 2003

9.

Survey of the Contamination of Foodstuffs of Animal Origin by Shiga Toxin Producing Escherichia Coli Serotype O157:H7 in Belgium from 1999 to 2003

1.

An Efficient Sampling Technique Used to Detect Four Foodborne Pathogens on Pork and Beef Carcasses in Nine Belgian Abattoirs

2.

An Efficient Sampling Technique Used to Detect Four Foodborne Pathogens on Pork and Beef Carcasses in Nine Belgian Abattoirs

3.

An Efficient Sampling Technique Used to Detect Four Foodborne Pathogens on Pork and Beef Carcasses in Nine Belgian Abattoirs

4.

An Efficient Sampling Technique Used to Detect Four Foodborne Pathogens on Pork and Beef Carcasses in Nine Belgian Abattoirs

5.

An Efficient Sampling Technique Used to Detect Four Foodborne Pathogens on Pork and Beef Carcasses in Nine Belgian Abattoirs

6.

An Efficient Sampling Technique Used to Detect Four Foodborne Pathogens on Pork and Beef Carcasses in Nine Belgian Abattoirs