Microbial growth response to water sorption preparation
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1975.tb00068.x/fullpdf
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1. INHIBITION OF Aspergillus niger IN AN INTERMEDIATE MOISTURE FOOD SYSTEM
2. Hollis , F. Kaplow , M. Klose , R. Halik , J. 1968 Parameters for moisture content for stabilization of food products. Phase I. Contract DAAG-17-67-C-0048. U.S. Army Natick Lab. Natick, Mass
3. STABILITY OF INTERMEDIATE MOISTURE FOODS. 1. Lipid Oxidation
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5. Critical review of water activities and microbiology of drying of meats;C R C Critical Reviews in Food Science and Nutrition;1987-01
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