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AquaLab 4TE Series
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14 FURTHER READING AquaLab
coli O157:H7 in broth and processed salami as influenced by pH, wa-
ter activity, and temperature and suitability of media for its recovery.
Appl Environ Microbiol 62:2735-2740.
Duffy, L.L., P.B. Vanderlinde, and F.H. Grau. 1994. Growth of
Listeria monocytogenes on vacuum-packed cooked meats: Effects of
pH, a
w
, nitrite and ascorbate. International Journal of Food Micro-
biology 23:377-390.
Elgasim, E.A., and M.S. Al Wesali. 2000. Water activity and Hunter
colour values of beef patties extended with samh (Mesembryanthe-
mum forsskalei Hochst) flour. Food Chem 69(2):181-185.
Gmez, R., and J. Fernandez-Salguero. 1993. Note: Water activity of
Spanish intermediate moisture fish products. Revista Espanola De
Ciencia Y Tecnologia De Alimentos 33:651-656.
Hand, L. 1994. Controlling water activity and pH in snack sticks.
Meat Marketing and Technology May:55-56.
Lee, M.B., and S. Styliadis. 1996. A survey of pH and water ac-
tivity levels in processed salamis and sausages in Metro Toronto.
Journal of Food Protection 59:1007-1010.
Luecke, F.K. 1994. Fermented meat products. Food Res Intl 27:299-
307. Minegishi, Y., Y. Tsukamasa, K. Miake, T. Shimasaki, C. Imai,
M.
Sugiyama, and H. Shinano. 1995. Water activity and microflora
in commercial vacuum-packed smoked salmons. Journal of the Food
Hygienic Society of Japan 36:442-446.
Nunez, F., M.C. Diaz, M. Rodriguez, E. Aranda, A. Martin, and
M.A. Asensio. 2000. Effects of substrate, water activity, and temper-
ature on growth and verrucosidin production by Penicillium polonicum
isolated from dry-cured ham. Journal of Food Protection 63:231-236.
Placido, M. and M.P. Aleman. 2002. Rapid hygrometric method for
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