Critical points for Salmonella contamination during slaughter process in Belgian slaughterhouses.

De Saedeleer, L.; Maes, D.; Dewulf, J.; Delhalle, Laurent; Daube, Georges; Houf, K.; De Zutter, Lieve

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Critical points for Salmonella contamination during slaughter process in Belgian slaughterhouses.

De Saedeleer, L.; Maes, D.; Dewulf, J. et al.

2006 • In International Pig Veterinary Society Congress

Peer reviewed

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https://hdl.handle.net/2268/38548

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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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