Links
[1] https://www.sciensano.be/sites/default/files/fraiture_et_al._2020_gmm_chlor.pdf
[2] https://doi.org/10.1016/j.foodcont.2019.106873
[3] https://www.sciensano.be/en/people/marie-alice-fraiture/biblio
[4] https://www.sciensano.be/en/biblio?f%5Bauthor%5D=88873&f%5Bsearch%5D=Marie%20Deckers
[5] https://www.sciensano.be/en/people/nina-papazova/biblio
[6] https://www.sciensano.be/en/people/nancy-roosens/biblio
[7] https://www.sciensano.be/en/biblio?f%5Bkeyword%5D=36298&f%5Bsearch%5D=Chloramphenicol%20resistance%20gene
[8] https://www.sciensano.be/en/biblio?f%5Bkeyword%5D=36301&f%5Bsearch%5D=Food%20and%20feed%20microbial%20fermentation%20products
[9] https://www.sciensano.be/en/biblio?f%5Bkeyword%5D=36299&f%5Bsearch%5D=Genetically%20modified%20microorganisms
[10] https://www.sciensano.be/en/biblio?f%5Bkeyword%5D=36300&f%5Bsearch%5D=PCR-Based%20detection
[11] https://www.sciensano.be/en/health-topics/food-consumption-and-food-safety