Salmonella Research at Spelderholt Centre for Poultry Research and Extension
Safety of Poultry Meat
Microbiological aspects of water-cooling on poultry carcasses
Microbiological shelf lift of vacuum smoked chickens
Improvements in poultry slaughterhouse hygiene as a result of cleaning before cooling
The Influence of Thermal Pasteurization, Radurization and Post-treatment Storage at -20 °C on the Physical, Microbiological and Hedonical Properties of Liquid Whole Egg and Egg-white
The Microflora of Liquid Whole Egg Made from Incubator Reject Eggs
Microbial Control in the Meat Industry
Inactivation of Salmonellae on Chilled and Deep Frozen Broiler Carcasses by Irradiation
Salmonella Radicidation of Poultry Carcasses
Influence of Varying Residence-time Distribution on Inactivation of Microorganisms During Pasteurization of Egg Products
Radiation Inactivation of Salmonella Panama and Escherichia Coli K 12 Present on Deep-frozen Broiler Carcasses
Shelf Life of Thawed Poultry Meat
The microbiological shelf life of vacuum packed broiled chickens
Radiation inactivation of Salmonella panama and Escherichia coli K12 present on deepfrozen poultry carcasses
Microbiological Shelf Life of Vacuum Smoked Chickens
Hygiene in pluimveeslachterijen
De microbiologie van slachtpluimvee
Hygiëne bij de winning, het transport en de opslag van grondstoffen
Herstelvermogen van Salmonella typhimurium