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Critical points for Salmonella contamination during slaughter process in Belgian slaughterhouses.
De Saedeleer, L.; Maes, D.; Dewulf, J. et al.
2006In International Pig Veterinary Society Congress
Peer reviewed
 

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Disciplines :
Food science
Author, co-author :
De Saedeleer, L.
Maes, D.
Dewulf, J.
Delhalle, Laurent ;  Université de Liège - ULiège > Département de sciences des denrées alimentaires > Technologie des denrées alimentaires
Daube, Georges  ;  Université de Liège - ULiège > Département de sciences des denrées alimentaires > Microbiologie des denrées alimentaires
Houf, K.
De Zutter, Lieve
Language :
English
Title :
Critical points for Salmonella contamination during slaughter process in Belgian slaughterhouses.
Publication date :
July 2006
Event name :
19th IPVS Congress
Event date :
July 2006
Audience :
International
Main work title :
International Pig Veterinary Society Congress
Peer reviewed :
Peer reviewed
Available on ORBi :
since 22 May 2010

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