Registro:

Referencias:

• Chirife, J., Prediction of water activity in intermediate moisture foods (1978) J. Food Technol, 13, p. 417
• Chirife, J., Alzamora, S.M., Ferro Fontán, C., Studies concerting the prediction of intracellular water activity of bacteria grown at reduced water activities (1981) J. Appl. Bacteriol, 51, p. 339
• Chirife, J., Favetto, G., Ferro Fontán, C., Resnik, S.L., (1982), The water activity of standard saturated salt solutions in the range of intermediate moisture foods. Submitted for publication to Lebensm. Wiss. u. Technol; Chirife, J., Ferro Fontán, C., The water activity of fresh foods (1982) Journal of Food Science, 47, p. 661
• Christian, J.H.B., Specific solute effect on microbial water relations (1981) Water Activity: Influences on Food Quality, p. 825. , L.B. Rockland, G.F. Stewart, Academic Press, London, New York
• Favetto, G., Resnik, S.L., Chirife, J., Ferro Fontán, C., Statistical analysis of aw measurements obtained with the Vaisala hygrometer. Submitted for publication to (1982) J. Food Sci
• Greenspan, L., Humidity fixed points of binary saturated aqueous solutions (1977) J. of Res. of the N.B.S. A. Physics & Chem, 81 A, p. 89
• Labuza, T.P., Acott, K., Tatini, S.R., Lee, R.Y., Flink, J.M., Me Call, W., Water activity determination: A collaborative study of different methods (1976) J. Food Sci, 41, p. 910
• Labuza, T.P., Acott, K., Tatini, S.R., Lee, R.Y., Flink, J.M., Me Call, W., (1976), Water activity determination: A collaborative; Lee, R.Y., Silverman, G.J., Munsey, D.T., Growth and enterotoxin A production by S (1981) aureus in precooked bacon in the intermediate moisture range. J. Food Sci, 46, p. 1687
• Leistner, L., Rödel, W., The stability of intermediate moisture foods with respect to microorganisms (1976) Intermediate Moisture Foods, p. 120. , R. Davies, G.G. Birch, K.J. Parker, Applied Science Pub, London
• Leistner, L., Rödel, W., Krispien, K., Microbiology of meat and meat products in high‐ and intermediate‐moisture ranges (1981) Water Activity: Influences on Food Quality, , L.B. Rockland, G.F. Stewart, Academic Press, London, New York
• Lotter, L.P., Lesitner, L., Minimal water activity for enterotoxin A production and growth of Staphylococcus aureus (1978) Applied & Envir. Microbiol, 36, p. 377
• Miracco, J.L., Alzamora, S.M., Chirife, J., Ferro Fontán, C., On the water activity of lactose solutions (1981) Journal of Food Science, 46, p. 1612
• Pawsey, R., Davies, R., The safety of intermediate moisture foods with respect to Staphylococcus aureus (1976) Intermediate Moisture Foods, p. 182. , R. Davies, G.G. Brich, K.J. Parker, Applied Science Publ, London
• Robinson, R.A., Stokes, R.M., (1965) Electrolyte Solutions, , 2nd. ed., rev, Butterworths, London
• Ross, K.D., Estimation of water activity in intermediate moisture foods (1975) Food Technol, 29, p. 26
• Scott, W.J., Water relations of Staphylococcus aureus at 30°C (1953) Aust J Biol Sci, 6, p. 549
• Tatini, S.R., Influence of food environments on growth of Staphyloccocus aureus and production of various enterotoxins (1973) J. Milk Fd. Technol, 36, p. 559
• Troller, J.A., Effect of water activity on enterotoxin B (1971) production of growth of Staphylococcus aureus. Appl. Microbiol, 21, p. 435
• Troller, J.A., Staphylococcal growth and enterotoxin production (1976) Factors for control. J. Milk Food Technol, 39, p. 499
• Troller, J.A., Christian, J.H.B., (1978) Water Activity and Food, , Academic Press, New York
• Vaamonde, G., Chirife, J., Scorza, O.C., An examination of the minimal water activity for S (1982) aureus ATCC 6538 P growth in laboratory media adjusted with less conventional solutes. J. Food Sci, 47 (4), p. 1259

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