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Stabilité oxydative des viandes blanc bleu belge conditionnées sous atmosphère riche en oxygène après maturation sous vide ou en carcasse
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Effect of duration and temperature of previous vacuum-packed storage on the oxidative stability of Belgian Blue meat packed in high-oxygen atmosphere
Quantification of Acrylamide in Various Belgian Potato Products Using Solid Phase Extraction and Liquid Chromatography Tandem Mass Spectrometry Detection
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
Effect of storage and cooking on the fatty acid profile of omega-3 enriched eggs and pork meat marketed in Belgium
Contamination of Water, Sediment and Fish with Residues of Pesticides Used in Cotton Production in Northern Benin ; Belgique
DEVELOPMENT OF AN INTEGRATED STRATEGY FOR CONTROLLING THE ALLERGEN ISSUE IN THE BELGIAN FOOD AND CATERING INDUSTRY - ALLERRISK
“Development of an integrated strategy for controlling the allergen issue in the Belgian food and catering industry ALLERRISK”. Final Report. Brussels : Belgian Science Policy 2011...