Table des Matières
Publicité
Aqualab
Lectures
c omplémentaires
Shebuski, J.R., O. Vilhelmsson, and K.J. Miller. 2000. Effects of
growth at low water activity on the thermal tolerance of
Staphylococcus aureus. Journal of Food Protection 63:1277-1281.
Taoukis, P., W. Breene, and T.P. Labuza. 1988. Intermediate
moisture foods. Adv Cereal Sci Technol 9:91-128.
Tapia de Daza, M.S., Y. Villegas, and A. Martinez. 1991. Minimal
water activity for growth of Listeria monocytogenes as affected by
solute
and
temperature.
International
Journal
of
Food
Microbiology 14:333-337.
Tokuoka, K., and T. Ishitani. 1991. Minimum water activities for
the growth of yeasts isolated from high-sugar foods. Journal of
Gen- eral and Appied Microbiology 37:111-119.
Torres, R., J. Usall, N. Teixido, M. Abadias, and I. Vinas. 2003.
Liquid formulation of the biocontrol agent Candida sake by
modifying water activity or adding protectants. Journal of Applied
Microbiology 94:330-339.
Ucar, F., and I. Guneri. 1996. The effect of water activity, pH and
temperature on the growth of osmophilic yeasts. Turkish Journal
of Biology 20:37-46.
Wijtzes, T., P.J. Mcclure, M.H. Zwietering, and T.A. Roberts.
1993. Modelling bacterial growth of Listeria monocytogenes as a
function of water activity, pH and temperature. International
Journal of Food Microbiology 18:139-149.
Zwietering, M.H., T. Wijtzes, J.C. de Wit, and K.Van'T Riet.
1992. A decision support system for prediction of the microbial
spoilage in foods. Journal of Food Protection 55:973-979.
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Publicité
Table des Matières
