AquaLab
14. Further Reading
91
Hocking, A.D., B.F. Miscamble, and J.I. Pitt. 1994. Water relations
of Alternaria alternata, Cladosporium cladosporioides, Cladospori-
um sphaerospermum, Curvulario lunata and Curvulario pallescens.
Mycological Research 98:91-94.
Houtsma, P.C., A. Heuvelink, J. Dufrenne, and S. Notermans. 1994.
E ect of sodium lactate on toxin production, spore germination and
heat resistance of proteolytic Clostridium botulinum strains. Journal
of Food Protection 57:327-330.
Kress-Rogers, E. 1993. Food quality measurement. Food Industry
News September:23-26.
Kuntz, L.A. 1992. Keeping microorganisms in control. Food Prod-
uct Design August:44-51.
Levine, H., and L. Slade. 1991. Water Relationships in Foods. Plenum
Press, New York.
Li, K.Y., and J.A. Torres. 1993. Water activity relationships for se-
lected mesophiles and psychrotrophs at refrigeration temperature.
Journal of Food Protection 56:612-615.
Lopez-Malo, A., S. Guerrero, and S.M. Alzamora. 2000. Probabi-
listic modeling of Saccharomyces cerevisiae inhibition under the ef-
fects of water activity, pH, and potassium sorbate concentration.
Journal of Food Protection 63:91-95.
Mannheim,C.H., J.X. Liu, and S.G. Gilbert. 1994. Control of water
in foods during storage. Journal of Food Engineering 22:509-532.
Marauska, M., A. Vigants, A. Klincare, D. Upite, E. Kaminska, and
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