14 FURTHER READING AquaLab TDL
Duffy, L.L., P.B.Vanderlinde, and F.H. Grau. 1994. Growth of Lis-
teria monocytogenes on vacuum-packed cooked meats: Effects of pH,
a
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, nitrite and ascorbate. International Journal of Food Microbiol-
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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.
Hardy, J., J. Scher, and S. Banon. 2002. Water activity and hy-
dration of dairy powders. Lait 82:441-442.
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-
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Malec, L.S., A.S. Pereyra-Gonzales, G.B. Naranjo, and M.S. Vigo.
2002. Influence of water activity and storage temperature on lysine
availability of a milk like system. Food Res Intl 35(9):849-853.
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.
Rocha-Garza, A.E., and J.F. Zayas. 1996. Quality of broiled beef
patties supplemented with wheat germ protein flour. Journal of Food
Science 61:418-421.
Shah, N.P., and R.R. Ravula. 2000. Influence of water activity on
fermentation, organic acids production and viability of yoghurt and
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