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Zoekresultaten - 3 results
Decrease of Salmonella and Escherichia coli O157:H7 counts during dry-aging of beef but potential growth of Listeria monocytogenes under certain dry-aging conditions
Publication Type: Peer reviewed scientific article Authors: Inge Van Damme; S. Varalakshmi; L. De Zutter; E. Vossen; S. De Smet Source: Food Microbiology, Volume 104 (2022) Health Topics: Food ...
Influence of aging time, temperature and relative humidity on the sensory quality of dry-aged Belgian Blue beef
Publication Type: Peer reviewed scientific article Authors: E. Vossen; L. Dewulf; G. Van Royen; Inge Van Damme; L. De Zutter; I. Fraeye; S. De Smet Source: Meat Science, Volume 183 (2022) Health ...
Validity and Reproducibility of a Food Frequency Questionnaire for Dietary Factors Related to Colorectal Cancer
Hecke, Thomas; Vanhaecke, Lynn; Vossen, Els; Peeters, Marc; Lachat, Carl Source: Nutrients, Volume 9777531063, Issue 11 (2017) Keywords: reproducibility; validity; FFQ’s; food diary; colorectal cancer ...