BEHAVIOR OF SALMONELLA TYPHIMURIUM IN MINCED MEAT AT DIFFERENT HOLDING TEMPERATURES AND DURING ITS THERMAL PROCESSING

BEHAVIOUR OF LISTERIA MONOCYTOGENES DURING PREPARATION AND STORAGE OF YOGHURT

Aerobic spore formers in battered and breaded fish products

SUBSISTENCE OF SPECIFIC SPOILAGE ORGANISMS IN COMMINUTED MEAT PRODUCTS AT RETAIL LEVEL

BACTERIAL BEHAVIOUR OF SOME MEAT PRODUCTS STORED HOME FRIDGE

THE EFFECT OF DIFFERENT TEMPERATURES DEGREES ON PRESERVATION PERIOD OF MEAT FISH

GROWTH AND SURVIVAL OF AEROMONAS HYDROPHILA IN COOKING BUTTER AT DIFFERENT STORAGE TEMPERATURES

SPOILAGE PSYCHROTROPHS IN MINCED MEAT

OCCURRENCE OF CLOSTRIDIUM PERFRINGENS IN FISH AND MOLLUSKS

DEVELOPMENT OF VIRULENT YERSINIA ENTEROCOLITICA IN FOOD AT DIFFERENT STORAGE TEMPERATURES