1. Abdou, I.A., Abou-Zeid, A.A., El-Sherbeeny, M.R. and Abou-el-Gheat, Z.H. (1972) Antimicrobial activities of Allium sativum, Allium cepa, Raphanus sativus, Capsicum frutescens, Eruca sativa, Allium kurrat on bacteria. Qual. Plan. Mater. Veg., 22(1), 29–35.
2. Adnan, N.M.A. and Owens, J.D. (1984) Technical note: microbiology of oriental shrimp paste. J. Food Tech., 19, 199–502.
3. A.I.I.B.P. (Association Internationale de l’Industrie des Bouillons et Potages, Commission Technique) (1992) New microbiological specifications for dry soups and bouillons. Alimenta, 31, 62–5.
4. A.I.I.B.P. (1994) Assurance of the microbiological safety of dry soups and bouillons. Intern. J. Food Microbiol., (in press).
5. Amano, K. (1962) The influence of frmentation on the nutritive value of fish with special reference to fermented fish products of South-East Asia, in Fish in Nutrition (eds H. Heen and R. Kreuzer). Fishing News (Book) Ltd., London, pp. 180–200.