Decagon Devices AquaLab 4TE Operator's Manual page 106

AquaLab
14. Further Reading
Shah, N.P., and R.R. Ravula. 2000. Infl uence of water activity on
fermentation, organic acids production and viability of yoghurt
and probiotic bacteria. Australian Journal of Dairy Technology
55(3):127-131.
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.
Fruits and Vegetables
Ayub, M., R. Khan, S. Wahab, A. Zeb, and J. Muhammad. 1995.
Eff ect of crystalline sweeteners on the water activity and shelf stabil-
ity of osmotically dehydrated guava. Sarhad Journal of Agriculture
11:755-761.
Beveridge,T., and S.E. Weintraub. 1995. Eff ect of blanching pre-
treatment on color and texture of apple slices at various water activi-
ties. Food Res Intl 28:83-86.
Clavero, M.R.S., R.E. Brackett, L.R. Beuchat, and M.P. Doyle.
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