1. Alford, J. A., Smith, J. L. & Lilly, H. D. (1971) Relationships of microbial activity to changes in lipids in foods. Journal of Applied Bacteriology, 34, 133–46.
2. Ayres, J. C. (1955) Microbiological implications in handling, slaughtering and dressing meat animals. Advances in Food Research, 6, 109–61.
3. Ayroulet, M. & Fournaud, J. (1976) Bacteriological interactions during dry sausage production. Fleischwirtschaft, 56, 1331–4.
4. Casolari, A. (1981) A model describing microbial inactivation and growth kinetics. Journal of Theoretical Biology, 88, 1–34.
5. Dainty, R. H. & Hibbard, C. M. (1980) Aerobic metabolism of Brocothrix thermosphacta growing on meat surfaces and in laboratory media. Journal of Applied Bacteriology, 48, 387–96.