- The effect of water soluble fat replacers and fat reduction on the growth of Lactobacillus sakei and Listeria monocytogenes in broth and pork liver paté(2015)
Authors: Slawomir Szczepaniak, Olivier Goemaere, Liselot Steen, Hubert Paelinck
Pages: 316 - 321
- The effect of water soluble fat replacers and fat reduction on the growth of Lactobacillus sakei and Listeria monocytogenes in broth and pork liver paté(2015)
Authors: Simbarashe Samapundo, Ramize Xhaferi, Slawomir Szczepaniak, Olivier Goemaere, Liselot Steen, Hubert Paelinck, Frank Devlieghere
Pages: 316 - 321
- The effect of NaCl reduction and replacement on the growth of Listeria Monocytogenes in broth, cooked ham and white sauces(2013)
Authors: Simbarashe Samapundo, Tom Anthierens, Jerry Ampofo-Asiama, Ramize Xhaferi, Ilse Van Bree, Slawomir Szczepaniak, Olivier Goemaere, Liselot Steen, Marieke Dhooge, Hubert Paelinck, et al.
Pages: 59 - 70
- Effect of tumbling time and cooking temperature on quality attributes of cooked ham(2011)
Authors: Slawomir Szczepaniak, Liselot Steen, Olivier Goemaere, Sandra Impens, Hubert Paelinck, Guanghong Zhou
Pages: 2159 - 2163
- Shelf-life extension of cooked ham model product by high hydrostatic pressure and natural preservatives(2011)
Authors: Anne Vercammen, Liselot Steen, Olivier Goemaere, Slawomir Szczepaniak, Hubert Paelinck, Marc Hendrickx, Chris Michiels
Pages: 407 - 415
- The synergism of natural compounds in the pursuit of safe and healthier food(2011)
Authors: Slawomir Szczepaniak, Monika Polanska, Ado Van Assche, Kris Willems
Pages: 215 - 220