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J M Snijders

Showing results (1-10 of 49) with videos related to

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Tijdschrift Voor Diergeneeskunde|March 15, 1977
[Assessment of bacterial counts in the meat-processing industry. I. A review of the literature (author's transl)]G E Gerats, J M Snijders
Tijdschrift Voor Diergeneeskunde|September 15, 1977
[Assessment of bacterial counts in the meat-processing industry. III. The Stomacher method and the spiral plate method]G E Gerats, J M Snijders
Tijdschrift Voor Diergeneeskunde|June 15, 1994
[The Hazard Analysis Critical Control Point approach (HACCP) in meat production]B R Berends, J M Snijders
Tijdschrift Voor Diergeneeskunde|August 15, 1977
[Assessment of bacterial counts in the meat-processing industry. II. The plate-loop method and the droplet method (author's transl)]G E Gerats, J M Snijders
Tijdschrift Voor Diergeneeskunde|July 15, 2000
[A possible approach to improve present meat inspection]J M den Hartog, J M Snijders
The Veterinary Quarterly|December 1, 1993
Critical points in meat production lines regarding the introduction of Listeria monocytogenesA M van den Elzen, J M Snijders
Tijdschrift Voor Diergeneeskunde|June 1, 1989
[Dermatitis in slaughtering pigs. A study of the incidence, pathology and its economic significance]J F Smeets, J M Snijders, E Gruys
The Veterinary Quarterly|April 1, 1991
Predictability of post mortem abnormalities in shipments of slaughter pigs as an aid for meat inspectionA H Harbers, J F Smeets, J M Snijders
International Journal of Food Microbiology|June 1, 1996
Suggestions for the construction, analysis and use of descriptive epidemiological models for the modernization of meat inspectionB R Berends, F van Knapen, J M Snijders
Tijdschrift Voor Diergeneeskunde|February 15, 1981
[Improvement in Hygiene of the slaughter line (author's transl)]J M Snijders, G E Gerats, J G van Logtestijn
Pageof 5

Showing results (1-10 of 49) with videos related to

Sort By:
Pageof 5
Tijdschrift Voor Diergeneeskunde|March 15, 1977
[Assessment of bacterial counts in the meat-processing industry. I. A review of the literature (author's transl)]G E Gerats, J M Snijders
Tijdschrift Voor Diergeneeskunde|September 15, 1977
[Assessment of bacterial counts in the meat-processing industry. III. The Stomacher method and the spiral plate method]G E Gerats, J M Snijders
Tijdschrift Voor Diergeneeskunde|June 15, 1994
[The Hazard Analysis Critical Control Point approach (HACCP) in meat production]B R Berends, J M Snijders
Tijdschrift Voor Diergeneeskunde|August 15, 1977
[Assessment of bacterial counts in the meat-processing industry. II. The plate-loop method and the droplet method (author's transl)]G E Gerats, J M Snijders
Tijdschrift Voor Diergeneeskunde|July 15, 2000
[A possible approach to improve present meat inspection]J M den Hartog, J M Snijders
The Veterinary Quarterly|December 1, 1993
Critical points in meat production lines regarding the introduction of Listeria monocytogenesA M van den Elzen, J M Snijders
Tijdschrift Voor Diergeneeskunde|June 1, 1989
[Dermatitis in slaughtering pigs. A study of the incidence, pathology and its economic significance]J F Smeets, J M Snijders, E Gruys
The Veterinary Quarterly|April 1, 1991
Predictability of post mortem abnormalities in shipments of slaughter pigs as an aid for meat inspectionA H Harbers, J F Smeets, J M Snijders
International Journal of Food Microbiology|June 1, 1996
Suggestions for the construction, analysis and use of descriptive epidemiological models for the modernization of meat inspectionB R Berends, F van Knapen, J M Snijders
Tijdschrift Voor Diergeneeskunde|February 15, 1981
[Improvement in Hygiene of the slaughter line (author's transl)]J M Snijders, G E Gerats, J G van Logtestijn
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