Xavier Dousset, Salim Ammor, Isabelle Chevallier, Hervé Prévost, Cinta Rachman, Stéphane Chaillou, Monique Zagorec, Eric Dufour
págs. 373-382
Antonio J. Ramos, S. Marín, E. Pardo, V. Sanchis
págs. 383-389
A. Kobilinsky, F. Dubois-Brissonnet, J.-L. Tholozan, A.I. Nazer
págs. 391-398
Aerobic glycerol catabolism by Pediococcus pentosaceus isolated from wine
S.E. Pasteris, A.M. Strasser de Saad
págs. 399-407
D.A. McDowell, R.H. Bishop, H. Crowley, W. Anderson, G. Duffy, I.S. Blair, James J. Sheridan, C. Cagney
págs. 409-414
Catherine M. Logue, Qiongzhen Li
págs. 415-421
Yohan Yoon, Mehmet Calicioglu, Patricia A. Kendall, John N. Sofos, Gary C. Smith
págs. 423-431
The distribution of Staphylococcus sp. on bovine meat from abattoir deboning rooms
K. Shale, P. Venter, J.F.R. Lues, E.M. Buys
págs. 433-438
Robert O. Elder, Ross C. Beier, Rhonda K. Miller, Mandy A. Carr, Jack L. McReynolds, Yong Soo Jung, Todd R. Callaway, Micheal E. Hume, David A. King, Robin C. Anderson, Thomas S. Edrington, Kenneth J. Genovese, David J. Nisbet, Gordon E. Carstens
págs. 439-447
S.T. Babusha, M. Jamuna, K. Jeevaratnam
págs. 449-454
José María Castro González, M.A. Herreros, María Eugenia Tornadijo Rodríguez, L. González, H. Sandoval, José María Fresno Baro
págs. 455-459
Occurrence of histamine and histamine-forming bacteria in salted mackerel in Taiwan
Hwi-Chang Chen, Deng-Fwu Hwang, Cheng-I Wei, Shiou-Chung Chang, Hsien-Feng Kung, Chueh-Yueh Lin, Yung-Hsiang Tsai
págs. 461-467
P.M. Molina, M.E. Sanz, P.M. A. Lucchesi, A.E. Parma, N.L. Padola
págs. 469-473
Histamine accumulation and histamine-forming bacteria in Indian anchovy (Stolephorus indicus)
Sureelak Rodtong, Jirawat Yongsawatdigul, Siriwan Nawong
págs. 475-482
Re: Erkmen and Dogan 2004 Food Microbiology 21, 181¿185
S.T.G. Phua, K.R. Davey
págs. 483-487
Book review: Modeling microbial responses in food, CRC Series in Contemporary Food Science
B.J. Daughtry, K.R. (Ken) Davey
págs. 489-490
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