Decagon Devices AquaLab 4TE Operator's Manual page 103

AquaLab
14. Further Reading
Gómez, R., andJ. Fernandez-Salguero. 1993. Note: Water activity of
Spanish intermediate moisture fi sh 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.
Lee, M.B., and S. Styliadis. 1996. A survey of pH and water activity
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 27:299-307.
Minegishi, Y., Y. Tsukamasa, K. Miake, T. Shimasaki, C. Imai, M.
Sugiyama, and H. Shinano. 1995. Water activity and microfl ora in
commercial vacuum-packed smoked salmons. Journal of the Food
Hygienic Society of Japan 36:442-446.
Nunez, F., M.C. Diaz, M. Rodriguez, E. Aranda, A. Martin, and M.A.
Asensio. 2000. Eff ects of substrate, water activity, and temperature on
growth and verrucosidin production by Penicillium polonicum iso-
lated from dry-cured ham. Journal of Food Protection 63:231-236.
Placido, M. and M.P. Aleman. 2002. Rapid hygrometric method
for determing water activity. Ciencia y Tecnologia Alimentaria
3(4):229-235.
Rocha-Garza, A.E., and J.F. Zayas. 1996. Quality of broiled beef
patties supplemented with wheat germ protein fl our. Journal of
Food Science 61:418-421.
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