Decagon Devices AquaLab 4TE Operator's Manual page 105

AquaLab
14. Further Reading
Duff y, L.L., P.B.Vanderlinde, and F.H. Grau. 1994. Growth of Lis-
teria monocytogenes on vacuum-packed cooked meats: Eff ects of
pH, aw, nitrite and ascorbate. International Journal of Food Micro-
biology 23:377-390.
Gómez, R., and J. 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.
Hardy, J., J. Scher, and S. Banon. 2002. Water activity and hydra-
tion of dairy powders. Lait 82:441-442.
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.
Malec, L.S., A.S. Pereyra-Gonzales, G.B. Naranjo, and M.S. Vigo.
2002. Infl uence 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 microfl ora 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 supple-
mented with wheat germ protein fl our. Journal of Food Science 61:418-421.
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