Review: Fate of pathogens in home-made mayonnaise and related products
S. A. Radford, R. G. Board
págs. 269-278
D. K. Olukoya, F. O. Osiyemi, S. I. Ebigwei, O. O. Adebawo
págs. 279-285
Bacillus spore contamination associated with commercial bread manufacture
C. P. Bailey, A. von Holy
págs. 287-294
Time of growth model for proteolytic Clostridium botulinum
J. E. Call, R. C. Whiting
págs. 295-301
Response surface models for the growth kinetics of Escherichia coli O157:H7
R. L. Buchanan, R. V. Goins, J. G. Phillips, L. K. Bagi
págs. 303-315
Enterotoxigenic strains of coagulase-positive Staphylococcus aureus in drinks and ready-to-eat foods
D. L.K. Ng, L. Tay
págs. 317-320
págs. 321-327
Pascal J. Delaquis, F. Dussault, J. Fontaine, C. P. Champagne
págs. 329-335
The presence of Escherichia coli, Salmonella and Campylobacter in pig carcass dehairing equipment
C. O. Gill, J. Bryant
págs. 337-344
Inhibition of pseudomonads in cottage cheese by packaging in atmospheres containing carbon dioxide
M. J. Eyles, C. J. Moir, J. A. Davey
págs. 345-351
T. Komaki, K. Tonomura, Y. Oda
págs. 353-358
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