Food microbiology

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  Año 1997, Vol. 14, Número 4 (August)

  • Lights, camera, action

    C. Batt

    pág. 301

    

  • A model experimental gel-surface for the growth of bacteria on foods

    G. A. Mitchell, A. C. Smith, T. F. Brocklehurst

    págs. 303-311

    

  • When is simple good enough: a comparison of the Gompertz, Baranyi, and three-phase linear models for fitting bacterial growth curves

    W. C. Damert, R. L. Buchanan, R. C. Whiting

    págs. 313-326

    

  • Modelling of the activity of selected starters during sourdough fermentation

    A. Gianotti, L. Vannini, A. Corsetti, F. Gardini, M. Gobbetti, M. E. Guerzoni

    págs. 327-337

    

  • Incidence ofListeria monocytogenesin poultry and poultry products obtained from Belgian and French abbatoirs

    K. D. Neyts, J. M. Debevere, R. M. Lips, Mieke Uyttendaele

    págs. 339-346

    

  • Predictive models as means of measuring the relatedness of someAspergillusspecies

    T. A. Roberts, M. J. Eyles, J. I. Pitt, Angela M. Gibson, J. Baranyi

    págs. 347-351

    

  • Observations on the microbial ecology of traditional alcoholic cider storage vats

    C. H. Swaffield, J. A. Scott, B. Jarvis

    págs. 353-361

    

  • Detection of pediocin PA-1-producing pediococci by rapid molecular biology techniques

    Pilar Casaus Lara, Pablo E. Hernández Cruza, Ana María Suárez Gea, María Isabel Martínez Magro, Juan Miguel Rodríguez Gómez, Luis Miguel Cintas Izarra

    págs. 363-371

    

  • Minimum inhibitory concentrations of antimicrobials against micro-organisms related to citrus juice

    M. E. Parish, P. P. Winniczuk

    págs. 373-381

    

  • Evaluation of dislodging methods for laboratory-grown bacterial biofilms

    A. von Holy, D. Lindsay

    págs. 383-390

    

  • Simple is good as long as it is enough

    págs. 391-394

    

  • The three-phase linear model of bacterial growth: a response

    págs. 395-397

    

  • Response to comments

    págs. 399-400