|
Effects of Water Activity (aw) on Microbial Stability: As a Hurdle in Food Preservation |
|
|
|
Tapia M.S., Alzamora S. M., y Chirife, J. 2007.
(Chapter 10). En: Water Activity in Foods. Fundamentals and Applications. Gustavo Barbosa-Canovas, Anthony
Fontana, Jr., Shelly Schmidt, Theodore Labuza. Editores. IFT Press. Blackwell Publishing. ISBN-13: 978-0-8138-2408- 6/2007.
https://www.blackwellpublishing.com/book.asp?ref=9780813824086
|
