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Prediction of pork quality with near infrared spectroscopy (NIRS) 1. Feasibility and robustness of NIRS measurements at laboratory scale

Meat science, 2012-07, Vol.91 (3), p.294-299

2012

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Prediction of pork quality with near infrared spectroscopy (NIRS) 2. Feasibility and robustness of NIRS measurements under production plant conditions

Meat science, 2012-07, Vol.91 (3), p.300-305

2012

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Campylobacter infections in fattening pigs; excretion pattern and genetic diversity

Journal of applied microbiology, 1999-01, Vol.86 (1), p.63-70

1999

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Transmission of Salmonella between broiler chickens fed with fermented liquid feed

Epidemiology and infection, 2004-01, Vol.132 (1), p.107-116

2004

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Effect of acidified feed on susceptibility of broiler chickens to intestinal infection by Campylobacter and Salmonella

Veterinary microbiology, 2004-04, Vol.99 (3), p.259-267

2004

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Incentive mechanisms for liver lesion control in finishing pigs in the Netherlands

Preventive veterinary medicine, 2010, Vol.93 (1), p.19-24

2010

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In vitro study on the effect of organic acids on Campylobacter jejuni/coli populations in mixtures of water and feed

Poultry science, 2002-05, Vol.81 (5), p.621-628

2002

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Salmonella in slaughter pigs: prevalence, serotypes and critical control points during slaughter in two slaughterhouses

International journal of food microbiology, 2001-11, Vol.70 (3), p.243-254

2001

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Salmonella in slaughter pigs: the effect of logistic slaughter procedures of pigs on the prevalence of Salmonella in pork

International journal of food microbiology, 2001-11, Vol.70 (3), p.231-242

2001

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Salmonella in the lairage of pig slaughterhouses

Journal of food protection, 2001, Vol.64 (1), p.12-16

2001

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Fermented liquid feed reduces susceptibility of broilers for Salmonella enteritidis

Poultry science, 2003-04, Vol.82 (4), p.603-611

2003

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Fermentation of raw poultry byproducts for animal nutrition

Journal of animal science, 1993-09, Vol.71 (9), p.2420

1993

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Monitoring of transmission of Salmonella enterica serovars in pigs using bacteriological and serological detection methods

Veterinary microbiology, 2001-06, Vol.80 (3), p.267-274

2001

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Proteolysis and amino acid breakdown of heated and irradiated poultry byproducts and muscle tissue

Journal of animal science, 1993-09, Vol.71 (9), p.2432

1993

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transmission of campylobacter in piggeries: an epidemiological study

Journal of applied microbiology, 1997-12, Vol.83 (6), p.693-698

1997

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Establishing a campylobacter-free pig population through a top-down approach

Letters in applied microbiology, 2000-06, Vol.30 (6), p.479-484

2000

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Fermentation of aerobically activated pig slaughterhouse sludge for animal feed purposes

Bioresource technology, 1998-07, Vol.65 (1), p.145-150

1998

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Validation of ERIC PCR as a tool in epidemiologic research of Salmonella in slaughter pigs

Journal of industrial microbiology & biotechnology, 1998-09, Vol.21 (3), p.141-144

1998

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Establishing a campylobacter-free pig population through a top-down approach

Journal of applied microbiology, 2000-06, Vol.30 (6), p.479

2000

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Validation of ERIC PCR as a tool in epidemiologic research of Salmonella in slaughter pigs: Polymerase chain reaction

Journal of industrial microbiology & biotechnology, 1998, Vol.21 (3), p.141-144

1998

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The feeding of raw, fermented poultry byproducts: using mink as a model

Journal of animal science, 1993-09, Vol.71 (9), p.2427

1993

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Mechanism of \+i\Salmonella\-i\ reduction in fermented pig feed

Journal of the science of food and agriculture, 2001-02, Vol.81 (3), p.342-346

2001

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Inactivation of chicken anaemia virus in chickens by heating and fermentation

The Veterinary quarterly, 1993-09, Vol.15 (3), p.85-88

1993

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Slaughter by-products: problems, preliminary research and possible solutions

The Veterinary quarterly, 1992, Vol.14 (1), p.34-38

1992

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Some aspects of the gastrointestinal microflora of veal calves fed different rations: A pilot study

The Veterinary quarterly, 1991-04, Vol.13 (2), p.97-104

1991

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Prediction of pork quality with near infrared spectroscopy (NIRS) 1. Feasibility and robustness of NIRS measurements at laboratory scale

Prediction of pork quality with near infrared spectroscopy (NIRS) 2. Feasibility and robustness of NIRS measurements under production plant conditions

Campylobacter infections in fattening pigs; excretion pattern and genetic diversity

Transmission of Salmonella between broiler chickens fed with fermented liquid feed

Effect of acidified feed on susceptibility of broiler chickens to intestinal infection by Campylobacter and Salmonella

Incentive mechanisms for liver lesion control in finishing pigs in the Netherlands

In vitro study on the effect of organic acids on Campylobacter jejuni/coli populations in mixtures of water and feed

Salmonella in slaughter pigs: prevalence, serotypes and critical control points during slaughter in two slaughterhouses

Salmonella in slaughter pigs: the effect of logistic slaughter procedures of pigs on the prevalence of Salmonella in pork

Salmonella in the lairage of pig slaughterhouses

Fermented liquid feed reduces susceptibility of broilers for Salmonella enteritidis

Fermentation of raw poultry byproducts for animal nutrition

Monitoring of transmission of Salmonella enterica serovars in pigs using bacteriological and serological detection methods

Proteolysis and amino acid breakdown of heated and irradiated poultry byproducts and muscle tissue

transmission of campylobacter in piggeries: an epidemiological study

Establishing a campylobacter-free pig population through a top-down approach

Fermentation of aerobically activated pig slaughterhouse sludge for animal feed purposes

Validation of ERIC PCR as a tool in epidemiologic research of Salmonella in slaughter pigs

Establishing a campylobacter-free pig population through a top-down approach

Validation of ERIC PCR as a tool in epidemiologic research of Salmonella in slaughter pigs: Polymerase chain reaction

The feeding of raw, fermented poultry byproducts: using mink as a model

Mechanism of \+i\Salmonella\-i\ reduction in fermented pig feed

Inactivation of chicken anaemia virus in chickens by heating and fermentation

Slaughter by-products: problems, preliminary research and possible solutions

Some aspects of the gastrointestinal microflora of veal calves fed different rations: A pilot study

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