Decagon Devices AquaLab 4TE Operator's Manual page 96

AquaLab
14. Further Reading
of foods in the microbiological growth range. Journal of Food Engi-
neering 25:531-552.
Chirife, J., andM.P. Buera. 1996. Water activity, water glass dynam-
ics, and the control of microbiological growth in foods. Critical Rev.
in Food Sci. Nutr. 36:465-513.
Farberm, J.M., F. Coates, and E. Daley. 1992. Minimum water ac-
tivity requirements for the growth of Listeria monocytogenes. Lett
Appl Microbiol 15:103-105.
Franks, F. 1991. Water activity: a credible measure of food safety and
quality? Trends Food Sci Technol March:68-72.
Garcia de Fernando, G.D., O. Diaz, M. Fernandez, and J.A. Or-
donez. 1992. Changes in water activity of selected solid culture me-
dia throughout incubation. Food Microbiology 9:77-82.
Gibson, A.M., J. Baranyi, J.I. Pitt, M.J. Eyles, and T.A. Roberts. 1994. Pre-
dicting fungal growth: Th e eff ect of water activity on Aspergillus fl avus and
related species. International Journal of Food Microbiology 23:419-431.
Goaleni, N., J.E. Smith, J. Lacey, and G. Gettinby. 1997. Eff ects of
temperature, water activity, and incubation time on production of
afl atoxins and cyclopiazonic acid by an isolate of Aspergillus fl avus
in surface agar culture. Appl Environ Microbiol 63:1048-1053.
Hardman, T.M. 1988. Water and food quality. Elseiver Press, London.
Hocking, A.D., and B.F. Miscamble. 1995. Water relations of some
Zygomycetes isolated from food. Mycological Research 99:1113-1118.
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