Diversity of the dominant bacterial species on sliced cooked pork products at expiration date in the Belgian retail

Search results

• Finished

  IRP2: Food quality, safety, and trust since 1950: Societal Controversy and Biotechnical Challenges

  Degreef, F., Scholliers, P., Van den Eeckhout, P., De Vuyst, L. & Leroy, F.

  1/01/13 → 31/12/17

  Project: Fundamental

  • Meat 100%
  • Fermentation 68%
  • meat 51%
  • Staphylococcus 46%
  • fermented meat 40%

• HOA21: Artisan quality of fermented foods: myth, reality, perceptions and constructions

  Geyzen, A., Scholliers, P., De Vuyst, L. & Leroy, F.

  1/01/09 → 31/12/12

  Project: Fundamental

  • Meat 100%
  • Fermentation 70%
  • meat 64%
  • Flanders 44%
  • fermentation 43%

• IOF342: Financiering IOF-programma vakgroep IMDO 2006

  Leroy, F. & De Vuyst, L.

  1/06/06 → 31/05/16

  Project: Fundamental

  • Fermentation 100%
  • sourdough 74%
  • Lactobacillus 66%
  • Acetoin 46%
  • Kefir 46%