Wilhelm H. Holzapfel, Francesca Patrignani, Maria Elisabetta Guerzoni, Rosalba Lanciotti, Julius Maina Mathara
págs. 1-11
C.O. Gill, T.H. Jones, M. Johns, A. Murray, L.M. McMullen
págs. 12-19
págs. 20-26
Lipolytic activity of Williopsis californica and Saccharomyces cerevisiae in extra virgin olive oil
G. Ciafardini, G. Cioccia, B.A. Zullo, A. Iride
págs. 27-32
Namrata Thapa, Joydeb Pal, Jyoti Prakash Tamang
págs. 33-38
Paola Battilani, Caroline Bogs, Rolf Geisen
págs. 39-47
DNA typing methods for differentiation of yeasts related to dry-cured meat products
B. Sánchez, J. J. Córdoba, E. Aranda, María J. Andrade, M. Rodríguez
págs. 48-58
Modeling the survival of Salmonella spp. in chorizos
M. Hajmeer, C. Hew, I. Basheer, D.O. Cliver
págs. 59-67
Microbiological evaluation of bottled non-carbonated (¿still¿) water from domestic brands in Greece
M. Papapetropoulou, D. Venieri, A. Vantarakis, G. Komninou
págs. 68-72
A systematic approach to determine global thermal inactivation parameters for various food pathogens
Esther D. van Asselt, Marcel H. Zwietering
págs. 73-82
Raffaella Campana, Annalisa Casaroli, Barbara Citterio, Gianfranco Donelli, Emilio Guaglianone, Wally Baffone, Lucia Pierfelici, Emanuela Vittoria
págs. 83-91
Metoda Zori¿ Peternel, Bojana Bogovi¿ Matijaši¿, Irena Rogelj, Mojca Narat
págs. 92-96
págs. 97-98
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