1. Ackland, M. R., E. R. Trewhella, J. Reeder, and F. G. Bean. 1981. The detection of microbial spoilage in canned foods using thin-layer chromatography. J. Appl. Bacteriol. 51:277–281.
2. Adams, M. R., and M. O. Moss. 1995. Food Microbiology, 45–54. Cambridge: Royal Society of Chemistry.
3. Ahamed, A., and J. R. Matches. 1983. Alcohol production by fish spoilage bacteria. J. Food Protect. 46:1055–1069.
4. American Public Health Association. 1985. Standard Methods for the Examination of Water and Wastewater, 16th ed. Washington, DC: APHA.
5. Buchanan, R. L., and J. G. Phillips. 1990. Response surface model for predicting the effects of temperature, pH, sodium chloride, sodium nitrite concentrations and atmosphere on the growth of Listeria monocytogenes. J. Food Protect. 53:370–376, 381.