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AquaLab TDL 14 FURTHER READING
determing water activity. Ciencia y Tecnologia Alimentaria 3(4):229-
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Rocha-Garza, A.E., and J.F. Zayas. 1996. Quality of broiled beef
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Sabadini, E., M.D. Hubinger, P.-J.d.Sobral, and B.C. Carvalho, Jr.
2001. Change of water activity and meat colour in the elaboration
process of dehydrated salted meat. Ciencia e Tecnologia de Alimen-
tos 21(1):14-19.
Shimasaki, T., K. Miake, Y. Tsukamasa, M.A. Sugiyama, Y. Minegishi,
and H. Shinano. 1994. Effect of water activity and storage tempera-
ture on the quality and microflora of smoked salmon. Nippon Suisan
Gakkaishi 60:569-576.
Untermann, F., and C. Muller. 1992. Influence of a
w
value and
storage temperature on the multiplication and enterotoxin forma-
tion of staphylococci in dry-cured raw hams. International Journal
of Food Microbiology 16:109-115.
Williams, S.K., G.E. Rodrick, and R.L. West. 1995. Sodium lactate
affects shelf life and consumer acceptance of fresh Catfish (Ictalu-
rus nebulosus, marmoratus) fillets under simulated retail conditions.
Journal of Food Science 60:636-639.
Dairy Products
Clavero, M.R.S., and L.R. Beuchat. 1996. Survival of Escherichia
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.
Correia, R., M. Magalhaes, M. Pedrini, A. da Cruz, and I. Clementino.
2008. Ice cream made from cow and goat milk: chemical composi-
tion and melting point characteristics. Revista Ciencia Agronomica
39:251-256.
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