Quantitative risk assessment of Campylobacter spp. in poultry based meat preparations as one of the factors to support the development of risk-based microbiological criteria in Belgium.
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M. Uyttendaele | L. Herman | G. Daube | K. Dierick | J. Debevere | D. Piérard | J. Dubois | L. De Zutter | K. Baert | K. Baert | B. Horion | Y. Ghafir | L. D. Zutter