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A predictive model for the growth/no growth boundary of Zygosaccharomyces bailii at 7°C and conditions mimicking acidified sauces
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On the critical evaluation of growth/no growth assessment of Zygosaccharomyces bailii with optical density measurements: liquid versus structured media
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Microbiologische richtwaarden & wettelijke microbiologische criteria
(2010) -
Inactivation of murine Norovirus 1 and Bacteroides fragilis phage B40-8 by mesophilic and thermophilic anaerobic digestion of pig slurry
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Modelling the growth/no growth boundary of Zygosaccharomyces bailii in acidic conditions: a contribution to the alternative method to preserve foods without using chemical preservatives
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ESBL producing E. coli interfering in the detection of Campylobacter spp. from chicken meat preparations in Belgium
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Characterization of Escherichia coli from raw poultry in Belgium and impact on the detection of Campylobacter jejuni using Bolton broth
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The efficacy of preservation methods to inactivate foodborne viruses
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Reducing salt intake from meat products by combined use of lactate and diacetate salts without affecting microbial stability
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Influence of partial inactivation on growth of Listeria monocytogenes under sub-optimal conditions of increased NaCl concentration or increased acidity