Decagon Devices AquaLab 4TE Operator's Manual page 111

AquaLab
14. Further Reading
Roessler, P.F., and M.C. Ballenger. 1996. Contamination of an un-
preserved semisoft baked cookie with a Xerophilic Aspergillus spe-
cies. 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 modifi ed atmosphere manufactured
in Argentina and Uruguay. Journal of Food Protection 63:965-969.
Seiler, D.A.L. 1979. Th e 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 pro-
duction 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.
Eff ects of gluten of heating at diff erent 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
Analysis to the determination of shelf life of roasted and ground cof-
fee. Lebensm Wiss Technol 34:273-278.
Carson, K.J., J.L. Collins, and M.P . Penfi eld. 1994. Unrefi ned, dried apple
pomace as a potential food ingredient. Journal of Food Science 59:1213-1215.
105