Food Quality And Safety - Decagon Devices Pawkit Operator's Manual

Pawkit
Further Reading
van den Berg, C. (1985). Water activity. In: Concen-
tration and Drying of Foods. MacCarthy, D.
(ed.) Elsevier, London. pp. 11-35.

Food Quality and Safety

Brandt, L. (1996). Bound for success. Controlling
water activity gives technologists the edge in
developing
Formulating. September:41-48.
Franks, F. (1982). Water activity as a measure of bio-
logical viability and quality control. Cereal
Foods World. 27(9):403-407.
Hardman, T.M. (1988). Water and Food Quality.
Elseiver Press, London.
Kress-Rogers, E. (1993). Food quality measurement.
Food Industry News. September:23-26.
McMeekin, T.A. and T. Ross. (1996). Shelf life pre-
diction: Status and future possibilities. Inter-
national
33:65-83.
Rockland, L.B. and G.F. Stewart. (1981). Water Activ-
ity: Influences on Food Quality. Academic
Press, New York.
Seow, C.C., T.T. Teng, and C.H. Quah. (1988). Food
Preservation by Moisture Control. Elsevier,
New York.
Taoukis, P., W. Breene, and T.P. Labuza. (1988).
Intermediate moisture foods.
Cereal Science and Technology. 9:91-128.
safe, shelf-stable
Journal of
48
foods.
Food Microbiology.
Advances
Food
in