International journal of food microbiology

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  Año 2004, Vol. 93, Número 3

  • Characterization of an E2-type colicin and its application to treat alfalfa seeds to reduce Escherichia coli O157:H7

    Gerry P. Schamberger, L. Sarada Nandiwada, Francisco Diez-Gonzalez, H. William Schafer

    págs. 267-279

    

  • Protective effect of exopolysaccharide colanic acid of Escherichia coli O157:H7 to osmotic and oxidative stress

    Jinru Chen, Shiao Mei Lee, Ying Mao

    págs. 281-286

    

  • Use of RAPD-PCR as a method to follow the progress of starter cultures in sauerkraut fermentation

    F. Breidt Jr., V. Plengvidhya, H.P. Fleming

    págs. 287-296

    

  • Sodium bicarbonate enhances biocontrol efficacy of yeasts on fungal spoilage of pears

    Yousheng Wang, Hongjie Yao, Shiping Tian

    págs. 297-304

    

  • Temperature step changes: a novel approach to control biofilms of Streptococcus thermophilus in a pilot plant-scale cheese-milk pasteurisation plant

    R.S. Nicol, T.A. McMeekin, G.C. Knight

    págs. 305-318

    

  • Investigation of the effectiveness of Ascopyrone P as a food preservative

    Joss Delves-Broughton, Linda V. Thomas, Richard E. Ingram, Shukun Yu

    págs. 319-323

    

  • New method for rapid and sensitive quantification of sulphide-producing bacteria in fish from arctic and temperate waters

    Ingun Tryland, Grete Lorentzen, Olaug Taran Skjerdal, James D. Berg

    págs. 325-333

    

  • Enhancement of 2-methylbutanal formation in cheese by using a fluorescently tagged Lacticin 3147 producing Lactococcus lactis strain

    Teresa Requena Rolanía, M. Luz Mohedano, Marta de la Plaza, Carmen Peláez, Paloma Lopez, Pilar Fernández de Palencia, M. Carmen Martínez-Cuesta

    págs. 335-347

    

  • Calendar

    págs. 349-351

    

  • Bibliography of food microbiology

    págs. 353-364

    

  • Author Index

    págs. 365-366

    

  • Subject Index

    págs. 367-368

    

  • Contents of Volume 93

    págs. 369-372