Water activity, water glass dynamics, and the control of microbiological growth in foods
Author:
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10408399609527736
Reference151 articles.
1. Survival and growth of Escherichia coli O157:H7 in ground, roasted beef as affected by pH, acidulants, and temperature
2. Glutamine and proline accumulation by Staphylococcus aureus with reduction in water activity
3. Equation for fitting desorption isotherms of durum wheat pasta
4. Moisture Sorption Isotherms of Dried Apricot, Fig and Raisin at 20 °C and 36°C
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