págs. 1-7
Henk van Loveren, Jeroen L.A. Pennings, Bianca Matthee, Eric R. Gremmer, Arja de Klerk, Janine Ezendam, Ad A.C.M. Peijnenburg, Kirsten A. Baken
págs. 8-18
Chris W. Michiels, Grace Anim, Barbara Masschalck, Dorothy Nakimbugwe
págs. 19-25
Importance of bacterial surface properties to control the stability of emulsions
Murielle Naïtali-Bouchez, Thanh Mai Le, Jean-Marc Belin, Mai Huong Ly, Yves Waché, Marie-Noëlle Bellon-Fontaine, Thierry Meylheuc
págs. 26-34
R. Martín, J.M. Rodríguez, J. Xaus, M. Olivares, M.L. Marín, E. Jiménez, L. Fernández
págs. 35-43
Jean-Pierre Guyot, Hikmate Abriouel Ayani, Magdalena Martínez Cañamero, Rosario Lucas López, Nabil Ben Omar, Antonio Gálvez
págs. 44-50
Effect of bacterial interactions on the spoilage of cold-smoked salmon
Jean-Sébastien Chasles, Josiane Cornet, Jean-Jacques Joffraud, Mireille Cardinal, Françoise Leroi, Frédérique Gigout, Sandrine Léon
págs. 51-61
The Acetic Acid Tolerance Response induces cross-protection to salt stress in Salmonella typhimurium
T.F. Brocklehurst, E.J. Greenacre
págs. 62-65
N. Leonard, J. Ward, A. Murphy, G. Murray, C. Dullea, J. Egan, K. McGillicuddy, S. McDowell, P. Rafter, B. Bradshaw, E. Jordan
págs. 66-70
Listeria monocytogenes food monitoring data and incidence of human listeriosis in Hungary, 2004
Géza Szita, György Csikó, Sándor Bernáth, Tamás Tirczka, Réka Kiss
págs. 71-74
Development of a new oat-based probiotic drink
Angel Angelov, Tsonka Hristozova, Radoslava Kuncheva, Velitchka Gotcheva
págs. 75-80
págs. 81-82
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