Decagon Devices AquaLab 4TE Operator's Manual page 104

AquaLab
14. Further Reading
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. Minegi-
shi, and H. Shinano. 1994. Eff ect of water activity and storage tem-
perature on the quality and microfl ora of smoked salmon. Nippon
Suisan Gakkaishi 60:569-576.
Untermann, F., and C. Muller. 1992. Infl uence of aw value and stor-
age temperature on the multiplication and enterotoxin formation 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
aff ects shelf life and consumer acceptance of fresh Catfi sh (Ictalurus
nebulosus, marmoratus) fi llets 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 infl uenced by pH,
water activity, and temperature and suitability of media for its recov-
ery. Appl Environ Microbiol 62:2735-2740.
Correia, R., M. Magalhaes, M. Pedrini, A. da Cruz, and I. Clem-
entino. 2008. Ice cream made from cow and goat milk: chemical
composition and melting point characteristics. Revista Ciencia Ag-
ronomica 39:251-256.
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