456 Modern Food Microbiology
28. Robson, J.N. 1976. Some introductory thoughts on intermediate moisture foods. In Intermediate Moisture Foods, ed. R.
Davies, G.G. Birch, and K.J. Parker, 32–42. London: Applied Science.
29. Scott, W.J. 1957. Water relations of food spoilage microorganisms. Adv. Food Res. 1:83–127.
30. Seiler, D.A.L. 1976. The stability of intermediate moisture foods with respect to mould growth. In Intermediate Moisture
Foods, ed. R. Davies, G.G. Birch, and K.J. Parker, 166–181. London: Applied Science.
31. Slade, L., and H. Levine. 1991. Beyond water activity: Recent advances based on an alternative approach to the assessment
of food quality and safety. CRC Crit. Rev. Food Sci. Nutr. 30:115–360.
32. Slade, L., and H. Levine. 1987. Structural stability of intermediate moisture foods—A new understanding. In Food
Structure—Its Creation and Evaluation, ed. J.R. Mitchell and J.M.V. Blanshard, 115–147. London: Butterworths.
33. Sloan, A.E., P.T. Waletzko, and T.P. Labuza. 1976. Effect of order-of-mixing on a w -lowering ability of food humectants.
J. Food Sci. 41:536–540.
34. Tatini, S.R. 1973. Influence of food environments on growth of Staphylococcus aureus and production of various enterotoxins. J. Milk Food Technol. 36:559–563.
35. Troller, J.A. 1972. Effect of water activity on enterotoxin A production and growth of Staphylococcus aureus. Appl.
Microbiol. 24:440–443.
36. Troller, J.A., and J.H.B. Christian. 1978. Water Activity and Food. New York: Academic Press.
28. Robson, J.N. 1976. Some introductory thoughts on intermediate moisture foods. In Intermediate Moisture Foods, ed. R.
Davies, G.G. Birch, and K.J. Parker, 32–42. London: Applied Science.
29. Scott, W.J. 1957. Water relations of food spoilage microorganisms. Adv. Food Res. 1:83–127.
30. Seiler, D.A.L. 1976. The stability of intermediate moisture foods with respect to mould growth. In Intermediate Moisture
Foods, ed. R. Davies, G.G. Birch, and K.J. Parker, 166–181. London: Applied Science.
31. Slade, L., and H. Levine. 1991. Beyond water activity: Recent advances based on an alternative approach to the assessment
of food quality and safety. CRC Crit. Rev. Food Sci. Nutr. 30:115–360.
32. Slade, L., and H. Levine. 1987. Structural stability of intermediate moisture foods—A new understanding. In Food
Structure—Its Creation and Evaluation, ed. J.R. Mitchell and J.M.V. Blanshard, 115–147. London: Butterworths.
33. Sloan, A.E., P.T. Waletzko, and T.P. Labuza. 1976. Effect of order-of-mixing on a w -lowering ability of food humectants.
J. Food Sci. 41:536–540.
34. Tatini, S.R. 1973. Influence of food environments on growth of Staphylococcus aureus and production of various enterotoxins. J. Milk Food Technol. 36:559–563.
35. Troller, J.A. 1972. Effect of water activity on enterotoxin A production and growth of Staphylococcus aureus. Appl.
Microbiol. 24:440–443.
36. Troller, J.A., and J.H.B. Christian. 1978. Water Activity and Food. New York: Academic Press.