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METER AQUALAB TDL User Manual

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AquaLab TDL 14 FURTHER READING
canos de Mutricion. 50(2):183-186.
Phoungchandang, S., and J.L. Woods. 2000. Moisture diffusion and
desorption isotherms for banana. Journal of Food Science 65:651-657.
Ramanathan, S., and S. Cenkowski. 1995. Sorption isotherms of
flour and flow behaviour of dough as influenced by flour compaction.
Canadian Agricultural Engineering 37:119-124.
Roessler, P.F., and M.C. Ballenger. 1996. Contamination of an un-
preserved semisoft baked cookie with a Xerophilic Aspergillus species.
Journal of Food Protection 59:1055-1060.
Schebor, C., and J. Chirife. 2000. A survey of water activity and
pH values in fresh pasta packed under modified atmosphere man-
ufactured in Argentina and Uruguay. Journal of Food Protection
63:965-969.
Seiler, D.A.L. 1979. The mould-free shelf life of bakery products.
FMBRA Bulletin April:71-74.
Sumner, S.S., J.A. Albrecht, and D.L. Peters. 1993. Occurrence
of enterotoxigenic strains of Staphylococcus aureus and enterotoxin
production in bakery products. Journal of Food Protection 56:722-
724.
Tesch, R., M.D. Normand, and M. Peleg. 1996. Comparison of
the acoustic and mechanical signatures of two cellular crunchy cereal
foods at various water activity levels. Journal of the Science of Food
and Agriculture 70:347-354.
Weegels, P.L., J.A. Verhoek, A.M.G. de Groot, and R.J. Hamer.
1994. Effects of gluten of heating at different moisture contents: I.
Changes in functional properties. Journal of Cereal Science 19:31-38.
Beverages/Soups/Sauces/Preserves
Cardelli, C., and T.P. Labuza. 2001. Application of Weibull Hazard
85

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METER AQUALAB TDL Specifications

General IconGeneral
BrandMETER
ModelAQUALAB TDL
CategoryMeasuring Instruments
LanguageEnglish

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