Table des Matières
Publicité
Aqualab
Lectures
c omplémentaires
Quintavalla, S., and G. Parolari. 1993. Effects of temperature,
water activity and pH on the growth of Bacillus cells and spore: A
response surface methodology study. International Journal of Food
Microbi- ology 19:207-216.
Rockland, L.B., and G.F. Stewart. 1981. Water activity: Influences
on food quality. Academic Press, New York.
Rockland, L.B., and S.K. Nishi. 1980. Influence of water activity
on food product quality and stability. Food Tech 34:42-59.
Saad, R.R. 1992. Effect of water activity on growth and lipids of
xerophilic fungi, Aspergillus repens and Aspergillus amstelodami.
Zentralblatt Fuer Mikrobiologie 147:61-64.
Salter, M.A., D.A. Ratkowsky, T. Ross, and T.A. McMeekin.
2000. Modelling the combined temperature and salt (NaCl) limits
for growth of a pathogenic Escherichia coli strain using nonlinear
logistic regression. International Journal of Food Microbiology
61:159-167.
Santos,J., T.M.Lopez-Diaz, M.C.Garcia-Lopez, M.C.Garcia-Fer-
nandez, and A.Otero. 1994. Minimum water activity for the
growth of Aeromonas hydrophila as affected by strain, temperature
and humectant. Lett Appl Microbiol 19:76-78.
Sautour, M., A. Rouget, P. Dantigny, C. Divies, and M.
Bennsoussan. 2001. Prediction of conidial germination of
Penicillium chrysogenum as influenced by temperature, water
activity and pH. Lett Appl Microbiol 32:131-134.
Seow, C.C., T.T. Teng, and C.H. Quah. 1988. Food preservation
by moisture control. Elsevier, New York.
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