AquaLab TDL 14 FURTHER READING
in surface agar culture. Appl Environ Microbiol 63:1048-1053.
Hardman, T.M. 1988. Water and food quality. Elseiver Press, Lon-
don.
Hocking, A.D., and B.F. Miscamble. 1995. Water relations of some
Zygomycetes isolated from food. Mycological Research 99:1113-1118.
Hocking, A.D., B.F. Miscamble, and J.I. Pitt. 1994. Water re-
lations of Alternaria alternata, Cladosporium cladosporioides, Cla-
dosporium sphaerospermum, Curvulario lunata and Curvulario pallescens.
Mycological Research 98:91-94.
Houtsma, P.C., A. Heuvelink, J. Dufrenne, and S. Notermans. 1994.
Effect 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
selected mesophiles and psychrotrophs at refrigeration temperature
Journal of Food Protection 56:612-615.
Lopez-Malo, A., S. Guerrero, and S.M. Alzamora. 2000. Proba-
bilistic modeling of Saccharomyces cerevisiae inhibition under the
effects 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.
73
To Next Page
Loading...
Need help?
General
