Food microbiology

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  Año 1993, Vol. 10, Número 1 (February)

  • Organic acids of low molecular weight produced by lactobacilli and enterococci isolated from Palmita-type Venezuelan cheese

    L. Cabrera, A. Ferrer Ocando, B. Gutierrez, Y. Basanta, A. Granados

    págs. 1-7

    

  • Control of growth and aflatoxin production of Aspergillus flavus under modified atmosphere packaging (MAP) conditions

    J. P. Smith, S. Khanizadeh, W. O. Ellis, B. K. Simpson, J. H. Oldham

    págs. 9-21

    

  • Comparison of enrichment at 9°C and 21°C for recovery of Yersinia species from food and milk

    págs. 23-30

    

  • Effect of the type of lactic starter on microbiological chemical and sensory characteristics of Feta cheese

    A. Vafopoulou-Mastrojiannaki, N. Tzanetakis, E. Litopoulou-Tzanetaki

    págs. 31-41

    

  • A non-autonomous differential equation to model bacterial growth

    J. Baranyi, T. A. Roberts, P. McClure

    págs. 43-59

    

  • Growth of Listeria monocytogenes, Aeromonas hydrophila and Yersinia enterocolitica on cold-smoked salmon under refrigeration and mild temperature abuse

    J. A. Hudson, S. J. Mott

    págs. 61-68

    

  • The microbiological quality of 'health foods' sold in Ontario, Canada

    D. W. Warburton, M. H. Brodsky

    págs. 69-74

    

  • Lectin-magnetic separation can enhance methods for the detection of Staphylococcus aureus, Salmonella enteritidis and Listeria monocytogenes

    M. J. Payne, S. Campbell, R. G. Kroll

    págs. 75-83

    

  • Erratum

    pág. 85