Table des Matières
Publicité
Aqualab
Lectures
c omplémentaires
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.
Luecke, F.K. 1994. Fermented meat products. Food Res Intl
27:299-307.
Malec, L.S., A.S. Pereyra-Gonzales, G.B. Naranjo, and M.S. Vigo.
2002. Influence of water activity and storage temperature on lysine
availability of a milk like system. Food Res Intl 35(9):849-853.
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.
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.
Shah, N.P., and R.R. Ravula. 2000. Influence of water activity on
fermentation, organic acids production and viability of yoghurt
and probiotic bacteria. Australian Journal of Dairy Technology
55(3):127-131.
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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