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Food Reviews International Volume 13, 1997 - Issue 4
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Intermediate moisture foods based on meats—a review

D. Narasimha Rao Department of Meat, Fish and Poultry Technology, Central Food Technological Research Institute, Mysore, 570 013, India
Pages 519-551 | Published online: 03 Nov 2009

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Manat Chaijan, Worawan Panpipat & Mudtorlep Nisoa. (2017) Chemical deterioration and discoloration of semi-dried tilapia processed by sun drying and microwave drying. Drying Technology 35:5, pages 642-649.
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D. Narasimha Rao & N. M. Sachindra. (2002) MODIFIED ATMOSPHERE AND VACUUM PACKAGING OF MEAT AND POULTRY PRODUCTS. Food Reviews International 18:4, pages 263-293.
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Articles from other publishers (11)

Filip Beňo, Jan Kostlán, Jan Pivoňka, Václav Pohůnek & Rudolf Ševčík. (2023) Water activity of Czech dry-cured meat products: Influence of sampling point and sample preparation method. Czech Journal of Food Sciences 41:5, pages 340-347.
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Rube May PALMA, Joime PANGLİLİNGAN, Irene Mae SALASAİN, Ali-akbar ALAWİ, Jurma TİKMASAN, Fathma ABDUHASAN, Rosalinda SHARİFF, Jurmin SARRİ & Iannıe MARIBAO. (2023) Sensory properties of sweet and spicy fish flakes using vinegar and water as pre-treatment. European Food Science and Engineering 4:1, pages 10-14.
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Luis Patarata, Liliana Fernandes, José António Silva & Maria João Fraqueza. (2022) The Risk of Salt Reduction in Dry-Cured Sausage Assessed by the Influence on Water Activity and the Survival of Salmonella. Foods 11:3, pages 444.
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Petros S. Taoukis & Michelle Richardson. 2020. Water Activity in Foods. Water Activity in Foods 385 424 .
P.J. Fellows. 2017. Food Processing Technology. Food Processing Technology 661 716 .
. 2016. Edible Films and Coatings . Edible Films and Coatings 437 445 .
Ainul Mardiah, Nurul Huda & Ruzita Ahmad. (2012) Protein Quality of Stingray (Himantura gerrardi) Fish Flakes. Journal of Fisheries and Aquatic Science 7:6, pages 485-493.
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Petros S. Taoukis & Michelle Richardson. 2007. Water Activity in Foods. Water Activity in Foods 273 312 .
J. Caccioppoli, F.B. Custódio, S.M. Vieira, J.V. Coelho & M.B.A. Glória. (2006) Aminas bioativas e características físico-químicas de salames tipo italiano. Arquivo Brasileiro de Medicina Veterinária e Zootecnia 58:4, pages 648-657.
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ODDUR VILHELMSSON & KAREN J. MILLER. (2002) Humectant Permeability Influences Growth and Compatible Solute Uptake by Staphylococcus aureus Subjected to Osmotic Stress. Journal of Food Protection 65:6, pages 1008-1015.
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JOSEPH R. SHEBUSKI, ODDUR VILHELMSSON & KAREN J. MILLER. (2000) Effects of Growth at Low Water Activity on the Thermal Tolerance of Staphylococcus aureus. Journal of Food Protection 63:9, pages 1277-1281.
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