Table des Matières
Publicité
Aqualab
Lectures
c omplémentaires
Williams, S.K., G.E. Rodrick, and R.L. West. 1995. Sodium
lactate affects shelf life and consumer acceptance of fresh Catfish
(Ictalurus nebulosus, marmoratus) fillets under simulated retail
conditions. Journal of Food Science 60:636-639.
Produits laitiers
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.
Correia, R., M. Magalhaes, M. Pedrini, A. da Cruz, and I.
Clementino. 2008. Ice cream made from cow and goat milk:
chemical composition and melting point characteristics. Revista
Ciencia Agronomica 39:251-256.
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
Micro- biology 23:377-390.
Gómez, R., and J. 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.
Hardy, J., J. Scher, and S. Banon. 2002. Water activity and
hydration of dairy powders. Lait 82:441-442.
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Publicité
Table des Matières
