Table des Matières
Publicité
Aqualab
Lectures
c omplémentaires
Viande et fruits de mer
Allen, K., D. Cornforth, D. Whittier, M. Vasavada, and B.
Nummer. 2007. Evaluation of high humidity and wet marinade
methods for pasteurization of jerky. Journal of Food Science.
72:C351-C355.
Chen, H.C. 1995. Seafood microorganisms and seafood safety.
Journal of Food and Drug Analysis 3:133-144.
Clavero, M.R.S., and L.R.Beuchat. 1996. Survival of Escherichia
coli O157:H7 in broth and processed salami as influenced by pH,
water activity, and temperature and suitability of media for its
recovery. Appl Environ Microbiol 62:2735-2740.
Duffy, L.L., P.B. Vanderlinde, and F.H. Grau. 1994. Growth of
Listeria monocytogenes on vacuum-packed cooked meats: Effects
of pH, aw, nitrite and ascorbate. International Journal of Food
Microbiology 23:377-390.
Elgasim, E.A., and M.S. Al Wesali. 2000. Water activity and
Hunter colour values of beef patties extended with samh
(Mesembryanthemum forsskalei Hochst) flour. Food Chem
69(2):181-185.
Gómez, R., andJ. Fernandez-Salguero. 1993. Note: Water activity
of Spanish intermediate moisture fish products. Revista Espanola
De Ciencia Y Tecnologia De Alimentos 33:651-656.
Hand, L. 1994. Controlling water activity and pH in snack sticks.
Meat Marketing and Technology May:55-56.
Lee, M.B., and S. Styliadis. 1996. A survey of pH and water
activity levels in processed salamis and sausages in Metro Toronto.
Journal of Food Protection 59:1007-1010.
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