Table des Matières
Publicité
Aqualab
Lectures
c omplémentaires
Chirife, J., and M.P. Buera. 1996. Water activity, water glass
dynamics, 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
activity 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.
Ordonez. 1992. Changes in water activity of selected solid culture
media throughout incubation. Food Microbiology 9:77-82.
Gibson, A.M., J. Baranyi, J.I. Pitt, M.J. Eyles, and T.A. Roberts.
1994. Predicting fungal growth: The effect of water activity on
Aspergillus flavus and related species. International Journal of
Food Microbiology 23:419-431.
Goaleni, N., J.E. Smith, J. Lacey, and G. Gettinby. 1997. Effects
of temperature, water activity, and incubation time on production
of aflatoxins and cyclopiazonic acid by an isolate of Aspergillus
flavus 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.
Hocking, A.D., B.F. Miscamble, and J.I. Pitt. 1994. Water
relations of Alternaria alternata, Cladosporium cladosporioides,
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