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	1.	[Assessment of bacterial counts in the meat-processing industry. I. A review of the literature (author's transl)]. [electronic resource] by Gerats, G E Snijders, J M Producer: 19770525 In: Tijdschrift voor diergeneeskunde vol. 102 Availability: No items available. Save to lists Add to cart (remove)
	2.	[The Hazard Analysis Critical Control Point approach (HACCP) in meat production]. [electronic resource] by Berends, B R Snijders, J M Producer: 19940728 In: Tijdschrift voor diergeneeskunde vol. 119 Availability: No items available. Save to lists Add to cart (remove)
	3.	[Assessment of bacterial counts in the meat-processing industry. III. The Stomacher method and the spiral plate method]. [electronic resource] by Gerats, G E Snijders, J M Producer: 19771125 In: Tijdschrift voor diergeneeskunde vol. 102 Availability: No items available. Save to lists Add to cart (remove)
	4.	[Assessment of bacterial counts in the meat-processing industry. II. The plate-loop method and the droplet method (author's transl)]. [electronic resource] by Gerats, G E Snijders, J M Producer: 19770929 In: Tijdschrift voor diergeneeskunde vol. 102 Availability: No items available. Save to lists Add to cart (remove)
	5.	[A possible approach to improve present meat inspection]. [electronic resource] by den Hartog, J M Snijders, J M Producer: 20000712 In: Tijdschrift voor diergeneeskunde vol. 125 Availability: No items available. Save to lists Add to cart (remove)
	6.	Decontamination of broilers with hydrogen peroxide stabilised with glycerol during processing. [electronic resource] by Wagenaar, C L Snijders, J M A Producer: 20040513 In: International journal of food microbiology vol. 91 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Critical points in meat production lines regarding the introduction of Listeria monocytogenes. [electronic resource] by van den Elzen, A M Snijders, J M Producer: 19940404 In: The veterinary quarterly vol. 15 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	[Dermatitis in slaughtering pigs. A study of the incidence, pathology and its economic significance]. [electronic resource] by Smeets, J F Snijders, J M Gruys, E Producer: 19890804 In: Tijdschrift voor diergeneeskunde vol. 114 Availability: No items available. Save to lists Add to cart (remove)
	9.	Suggestions for the construction, analysis and use of descriptive epidemiological models for the modernization of meat inspection. [electronic resource] by Berends, B R van Knapen, F Snijders, J M Producer: 19961118 In: International journal of food microbiology vol. 30 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	10.	Predictability of post mortem abnormalities in shipments of slaughter pigs as an aid for meat inspection. [electronic resource] by Harbers, A H Smeets, J F Snijders, J M Producer: 19910930 In: The veterinary quarterly vol. 13 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	11.	Efficacy of current EC meat inspection procedures and some proposed revisions with respect to microbiological safety: a critical review. [electronic resource] by Berends, B R Snijders, J M van Logtestijn, J G Producer: 19940210 In: The Veterinary record vol. 133 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	12.	[Improvement in Hygiene of the slaughter line (author's transl)]. [electronic resource] by Snijders, J M Gerats, G E van Logtestijn, J G Producer: 19810526 In: Tijdschrift voor diergeneeskunde vol. 106 Availability: No items available. Save to lists Add to cart (remove)
	13.	Salmonella in the lairage of pig slaughterhouses. [electronic resource] by Swanenburg, M Urlings, H A Keuzenkamp, D A Snijders, J M Producer: 20011004 In: Journal of food protection vol. 64 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	14.	Cleaning and disinfection of knives in the meat industry. [electronic resource] by Snijders, J M Janssen, M H Corstiaensen, G P Gerats, G E Producer: 19851106 In: Zentralblatt fur Bakteriologie, Mikrobiologie und Hygiene. 1. Abt. Originale B, Hygiene vol. 181 Availability: No items available. Save to lists Add to cart (remove)
	15.	Identification and quantification of risk factors regarding Salmonella spp. on pork carcasses. [electronic resource] by Berends, B R Van Knapen, F Snijders, J M Mossel, D A Producer: 19970828 In: International journal of food microbiology vol. 36 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	16.	Identification and quantification of risk factors in animal management and transport regarding Salmonella spp. in pigs. [electronic resource] by Berends, B R Urlings, H A Snijders, J M Van Knapen, F Producer: 19961118 In: International journal of food microbiology vol. 30 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	17.	Impact of animal husbandry and slaughter technologies on microbial contamination of meat: Monitoring and control. [electronic resource] by Huis In 't Veld, J H Mulder, R W Snijders, J M Producer: 20121002 In: Meat science vol. 36 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	18.	Lactic acid as a decontaminant in slaughter and processing procedures. [electronic resource] by Snijders, J M van Logtestijn, J G Mossel, D A Smulders, F J Producer: 19860114 In: The veterinary quarterly vol. 7 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	19.	[Decontamination of hot beef carcases with organic acids (author's transl)]. [electronic resource] by Snijders, J M Schoenmakers, M J Gerats, G E de Pijper, F W Producer: 19790725 In: Tijdschrift voor diergeneeskunde vol. 104 Availability: No items available. Save to lists Add to cart (remove)
	20.	[On the way to an optimal system of meat inspection for slaughtering pigs]. [electronic resource] by Snijders, J M Smeets, J F Harbers, A H van Logtestijn, J G Producer: 19890606 In: Tijdschrift voor diergeneeskunde vol. 114 Availability: No items available. Save to lists Add to cart (remove)

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Your search returned 39 results.