1. Tracking the sources of psychrotrophic bacteria contaminating chicken cuts during processing. (August 2019) Authors: Samapundo, S.; de Baenst, I.; Aerts, M.; Cnockaert, M.; Devlieghere, F.; Van Damme, P. Journal: Food microbiology Issue: Volume 81(2019) Page Start: 40 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗