Pawkit
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FURTHER READING
activity and pH on the growth of Bacillus cells and spore: A response
surface methodology study. International Journal of Food Microbi-
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Rockland, L.B., and G.F. Stewart.
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Rockland, L.B., and S.K. Nishi. 1980. Influence of water activity
on food product quality and stability. Food Tech 34:42-59.
Saad, R.R. 1992. Effect of water activity on growth and lipids of
xerophilic fungi, Aspergillus repens and Aspergillus amstelodami.
Zentralblatt Fuer Mikrobiologie 147:61-64.
Salter, M.A., D.A. Ratkowsky, T. Ross, and T.A. McMeekin. 2000.
Modelling the combined temperature and salt (NaCl) limits for growth
of a pathogenic Escherichia coli strain using nonlinear logistic regres-
sion. International Journal of Food Microbiology 61:159-167.
Santos, J., T.M. Lopez-Diaz, M.C. Garcia-Lopez, M.C. Garcia-
Fernandez, and A. Otero. 1994. Minimum water activity for the
growth of Aeromonas hydrophila as affected by strain, temperature
and humectant. Lett Appl Microbiol 19:76-78.
Sautour, M., A. Rouget, P. Dantigny, C. Divies, and M. Bennsoussan.
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as influenced by temperature, water activity and pH. Lett Appl Mi-
crobiol 32:131-134.
Seow, C.C., T.T. Teng, and C.H. Quah. 1988. Food preservation
by moisture control. Elsevier, New York.
Shebuski, J.R., O. Vilhelmsson, and K.J. Miller. 2000. Effects of
growth at low water activity on the thermal tolerance of Staphylo-
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Taoukis, P., W. Breene, and T.P. Labuza. 1988. Intermediate mois-
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