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• W2484374964 abstract "s for ICFoST ‘95, Mysore, India, 1995, pp. 109–110. 74. L. Leistner, Use of hurdle technology in food processing: recent advances, Food Preservation by Moisture Control, Fundamentals and Applications (G.V. Barbosa-Canovas and J. Welti-Chanes, eds.), Technomic, Lancaster, Pennsylvania, 1995, p. 377. CRC_DK3871_ch036.qxd 5/24/2007 19:29 Page 893 © 2007 by Taylor & Francis Group, LLC 894 Handbook of Food Preservation, Second Edition 75. L. Leistner, Fermented and intermediate moisture foods, Proceedings of the 36th ICoMST, Havana, Cuba, 1990, pp. 842–855. 76. W. Wang and L. Leistner, Shafu: a novel dried meat product of China based on hurdle-technology, Fleischwirtsch. 73: 854 (1993). 77. W. Wang and L. Leistner, Traditionelle Fleischerzeugnisse von China und deren Optimierung durch Hurden-Technologie, Fleischwirtsch. 74: 1135 (1994). 78. W. Wang and L. Leistner, Hurdle technology applied to traditional meat products, Meat Res. 1995(3): 8 (1995), in Chinese. 79. W. Wang and L. Leistner, Application of hurdle technology in the development of food products. Part I, Meat Res. 1996(1): 42 (1996), in Chinese. 80. W. Wang and L. Leistner, Application of hurdle technology in the development of food products. Part II, Meat Res. 1996(2): 42 (1996), in Chinese. 81. X.Q. Zhu, Developments in the theory of food preservation and its applications in foreign countries, Meat Res. 1996(2): 39 (1996), in Chinese. 82. X.Q. Zhu and L. Leistner, Water activity and food preservation, Meat Res. 1996(3): 48 (1996), in Chinese. 83. R. Xia and Q.N. Hsu, Processing method for Islamic dried beef in dices, Meat Res. 1996(3): 32 (1996), in Chinese. 84. J.C. Kuo, J. Dresel, and L. Leistner, Effects of sodium lactate and storage temperature on growth and survival of Staphylococcus aureus, Listeria monocytogenes and Salmonella in Chinese sausage, Chinese Food Sci. 21: 182 (1994). 85. J.S. Berwal, Hurdle technology for shelf-stable food products, Indian Food Ind. 13: 40 (1994). 86. Sk.A. Hossain, Technological Innovation in Manufacturing Dudh Churpi, PhD Thesis, University of North Bengal, Siliguri, India, 1994, 122 pp. 87. L. Leistner, User guide to food design, Food Preservation by Combined Processes (L. Leistner and L.G.M. Gorris, eds.), FLAIR Final Report, EUR 15776 EN, European Commission, Brussels, 1994, p. 25. 88. T.A. McMeekin, J.N. Olley, T. Ross, and D.A. Ratkowsky, Predictive Microbiology: Theory and Application, Research Studies Press Ltd., Taunton, Somerset, 1993, 340 pp. 89. P.J. McClure, C. de W. Blackburn, M.B. Cole, P.S. Curtis, J.E. Jones, J.D. Legan, I.D. Ogden, M.W. Peck, T.A. Roberts, J.P. Sutherland, and S.J. Walker, Modelling the growth, survival and death of microorganisms in foods: the UK Food Micromodel approach, Int. J. Food Microbiol. 23: 265 (1994). 90. M.D. Pierson and D. Corlett JR., HACCP : Principles and Applications, Van Nostrand Reinhold, A Division of Wadsworth Inc., USA, 255 pp. 91. J. Chirife, G. Favetto, S. Ballesteros, and D. Kitic, Mummification in ancient Egypt: an old example of tissue preservation by hurdle technology, Lebensm.-Wiss. u. Technol. 24: 9 (1991). CRC_DK3871_ch036.qxd 5/24/2007 19:29 Page 894 © 2007 by Taylor & Francis Group, LLC" @default.
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