Food Microbiology

A farewell to arms, legs and other assorted body parts
pp. 541-541(1)
Author: Batt C.

Interactive effects of sodium chloride and heat shock on trehalose accumulation and glycerol production bySaccharomyces cerevisiae
pp. 543-550(8)
Authors: Carvalheiro F.; Roseiro J.C.; Gírio F.M.

Comparison of the partial 16S rRNA gene sequences and development of oligonucleotide probes for the detection ofEscherichia coli cells in water and milk
pp. 551-562(12)
Authors: Lin C.K.; Tsen H.Y.

Characteristics of wines fermented with different Saccharomyces cerevisiae strains isolated from the La Mancha region
pp. 563-573(11)
Authors: Pérez-Coello M.S.; Briones Pérez A.I.; Ubeda Iranzo J.F.; Martin Alvarez P.J.

Evaluation of buoyant density centrifugation as a sample preparation method for NASBA-ELGA detection ofCampylobacter jejuni in foods
pp. 575-582(8)
Authors: Uyttendaele M.; Debevere J.; Lindqvist R.

Proteolytic Clostridium botulinum growth at 12–48°C simulating the cooling of cooked meat: development of a predictive model
pp. 583-592(10)
Authors: Juneja V.K.; Marks H.M.

Estimating the parameters of the Baranyi model for bacterial growth
pp. 593-605(13)
Authors: Grijspeerdt K.; Vanrolleghem P.

Application of nonlinear regression analysis to the estimation of kinetic parameters for two enterotoxigenic strains ofBacillus cereus spores
pp. 607-613(7)
Authors: Fernández A.; Ocio M.J.; Fernández P.S.; Rodrigo M.; Martinez A.

Microbiological and physicochemical characteristics of Cameros cheese
pp. 615-621(7)
Authors: Olarte C.; Sanz S.; Gonzalez-Fandos E.; Torre P.

The incidence and antibiotic resistance profiles of Salmonella spp. on Irish retail meat products
pp. 623-631(9)
Authors: Duffy G.; Cloak O.M.; O'Sullivan M.G.; Guillet A.; Sheridan J.J.; Blair I.S.; McDowell D.A.

Development and PFGE monitoring of dominance among spoilage lactic acid bacteria from cured meats
pp. 633-644(12)
Authors: Zhang G.; Holley R.A.

Patterns of non-starter microflora during ripening of selected South African Cheddar cheeses manufactured by the open-vat procedure
pp. 645-651(7)
Authors: Lues J.F.R.; Smit E.J.; van Zyl J.M.

Volume 16 Author and Subject Index
pp. 653-658(6)