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Colour, lipid and protein oxidation in breast and thigh meat of broilers raised in four production systems in Belgium
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Guidance on the requirements for the development of microbiological criteria
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Discriminative power of Campylobacter phenotypic and genotypic typing methods
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Comparative performance of isolation methods using Preston broth, Bolton broth and their modifications for the detection of Campylobacter spp. from naturally contaminated fresh and frozen raw poultry meat
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- Journal Article
- A1
- open access
Processing environment and ingredients are both sources of Leuconostoc gelidum, which emerges as a major spoiler in ready-to-eat meals
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Assessment of human exposure to 3rd generation cephalosporin resistant E. coli (CREC) through consumption of broiler meat in Belgium
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Absorption, distribution and elimination of carnosic acid: a natural antioxidant from Rosmarinus officinalis, in rats
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Survival of Campylobacter jejuni on raw chicken legs packed in high-oxygen or high-carbon dioxide atmosphere after the decontamination with lactic acid/sodium lactate buffer
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A Bayesian modelling framework to estimate Campylobacter prevalence and culture methods sensitivity: application to a chicken meat survey in Belgium
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Lipid and protein oxidation of broiler meat as influenced by dietary natural antioxidant supplementation