Food Microbiology

Estimating bacterial density from tube dilution data by a Bayesian method
pp. 341-363(23)
Authors: Roussanov B.; Hawkins D.M.; Tatini S.R.

Bacteriological evaluations of tumbled catfish with egg white
pp. 365-368(4)
Authors: Yetim H.; Ockerman H.W.; Yousef A.E.

Behaviour of Aeromonas hydrophila in vegetable salads stored under modified atmosphere at 4 and 15#&176;C
pp. 369-374(6)
Authors: Garcia-Gimeno R.M.; Sanchez-Pozo M.D.; Amaro-Lopez M.A.; Zurera-Cosano G.

Characterization of Enterobacteriaceae strains isolated during industrial processing of dry-cured hams
pp. 375-382(7)
Authors: Marin M.E.; Carrascosa A.V.; Cornejo I.

Lipase production by lactic acid bacteria and activity on butter oil
pp. 383-389(7)
Authors: Meyers S.A.; Cuppett S.L.; Hutkins R.W.

The hygienic condition of manufacturing beef destined for the manufacture of hamburger patties
pp. 391-396(6)
Authors: Gill C.O.; McGinnis J.C.; Rahn K.; Houde A.

Influence of substrate and low temperature on growth and survival of verotoxigenic Escherichia coli
pp. 397-405(9)
Authors: Kauppi K.L.; Tatini S.R.; Harrell F.; Feng P.