Decagon Devices AquaLab 4 Serie Manuel De L'utilisateur page 109

Aqualab
Lectures c omplémentaires
Luecke, F.K. 1994. Fermented meat products. Food Res Intl
27:299-307.
Minegishi, Y., Y. Tsukamasa, K. Miake, T. Shimasaki, C. Imai, M.
Sugiyama, and H. Shinano. 1995. Water activity and microflora in
commercial vacuum-packed smoked salmons. Journal of the Food
Hygienic Society of Japan 36:442-446.
Nunez, F., M.C. Diaz, M. Rodriguez, E. Aranda, A. Martin, and
M.A. Asensio. 2000. Effects of substrate, water activity, and
temperature on growth and verrucosidin production by
Penicillium polonicum iso- lated from dry-cured ham. Journal of
Food Protection 63:231-236.
Placido, M. and M.P. Aleman. 2002. Rapid hygrometric method
for determing water activity. Ciencia y Tecnologia Alimentaria
3(4):229-235.
Rocha-Garza, A.E., and J.F. Zayas. 1996. Quality of broiled beef
patties supplemented with wheat germ protein flour. Journal of
Food Science 61:418-421.
Sabadini, E., M.D. Hubinger, P.-J.d.Sobral, and B.C. Carvalho,
Jr. 2001. Change of water activity and meat colour in the
elaboration process of dehydrated salted meat. Ciencia e
Tecnologia de Alimen- tos 21(1):14-19.
Shimasaki, T., K. Miake, Y. Tsukamasa, M.A. Sugiyama, Y.
Minegishi, and H. Shinano. 1994. Effect of water activity and
storage temperature on the quality and microflora of smoked
salmon. Nippon Suisan Gakkaishi 60:569-576.
Untermann, F., and C. Muller. 1992. Influence of aw value and
storage temperature on the multiplication and enterotoxin
formation of staphylococci in dry-cured raw hams. International
Journal of Food Microbiology 16:109-115.
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