ir. Lieve Vermeiren
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Evaluation of meat born lactic acid bacteria as protective cultures for the biopreservation of cooked meat products
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New preservation technologies: possibilities and limitations
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Growth and acidification profile of potential protective cultures for meat preservation
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Characterization of spoilage through heterofermentative lactic acid bacteria and Brochothrix spp. on vacuum packaged cooked ham
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Evaluation of the potential of meat born lactic acid bacteria for use as protective cultures in the biopreservation of cooked meat products
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Oxygen, ethylene and other scavengers
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Inhibitory spectrum of bacteriocin producing lactic acid bacteria as a primary screening of their potential use as protective cultures for meat preservation
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Inhibitory spectrum of bacteriocin producing lactic acid bacteria as a primary screening of their potential use as protective cultures for meat preservation
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Effectiveness of some recent antimicrobial packaging concepts
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Estimation of the safety of gas packaged cooked meat products : a predictive modelling approach