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Karel De Bodt

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Relevance of Image Analysis as a screening tool to verify the presence of zinc protoporphyrin IX in dry fermented sausages

2013
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A study of the N-nitrosopiperidine formation from the addition of cadaverine and piperidine to a dry fermented sausage model

2013
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Characterisation of protein hydrolysates using SE-HPLC

2013
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3D Distribution of F-values during Thermal Meat Processing

2009
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