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Quantitative microbial spoilage risk assessment (QMSRA) of pasteurized strawberry purees by Aspergillus fischeri (teleomorph Neosartorya fischeri)
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Analysis of domestic refrigerator temperatures and home storage time distributions for shelf-life studies and food safety risk assessment
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- Journal Article
- A1
- open access
Relevance of microbial finished product testing in food safety management
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- Conference Paper
- C3
- open access
Consumer habits and their impact on the food safety of cooked chilled foods: results of a survey in Belgium
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Development of a time-to-detect growth model for heat-treated Bacillus cereus spores
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Behaviour of Belgian consumers, related to the consumption, storage and preparation of cooked chilled foods
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A quantitative microbiological exposure assessment model for Bacillus cereus in REPFEDs
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A Bayesian model for B. cereus contamination in raw materials used for REPFED production
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A quantitative microbiological risk assessment of Bacillus cereus in cooked chilled foods