Aliments d'humitat intermèdia (Catalan Wikipedia)

Analysis of information sources in references of the Wikipedia article "Aliments d'humitat intermèdia" in Catalan language version.

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Labuza, Theodore P.; Saltmarch, Miriam. THE NONENZYMATIC BROWNING REACTION AS AFFECTED BY WATER IN FOODS. Elsevier, 1981, p. 605–650. ISBN 978-0-12-591350-8.
Leistner, Lothar «Basic aspects of food preservation by hurdle technology» (en anglès). International Journal of Food Microbiology, 55, 1, 10-04-2000, pàg. 181–186. DOI: 10.1016/S0168-1605(00)00161-6. ISSN: 0168-1605.
Barbosa-Canovas, Gustavo; Fontana Jr., Anthony J.; Schmidt, Shelly J.; Labuza Theodore P. (2007). «Water Activity in Foods». Water Activity in Foods, 25-09-2007. DOI: 10.1002/9780470376454.
King, Hal; Bedale, Wendy. Hazard Analysis in a Human Food Manufacturing Facility. Elsevier, 2018, p. 79–97. ISBN 978-0-12-809475-4.
«The state of ISO 9000 certification: A study of Swedish organizations», 01-10-2002. DOI: 10.1108/09544780210439734. [Consulta: 19 novembre 2020].
Qiu, Liqing; Zhang, Min; Tang, Juming; Adhikari, Benu; Cao, Ping «Innovative technologies for producing and preserving intermediate moisture foods: A review». Food Research International, 116, 2019-02, pàg. 90–102. DOI: 10.1016/j.foodres.2018.12.055. ISSN: 0963-9969.
Qiu, Liqing; Zhang, Min; Tang, Juming; Adhikari, Benu; Cao, Ping «Innovative technologies for producing and preserving intermediate moisture foods: A review» (en anglès). Food Research International, 116, 01-02-2019, pàg. 90–102. DOI: 10.1016/j.foodres.2018.12.055. ISSN: 0963-9969.

Prabhakar, K. Intermediate Moisture Foods (en anglès). Oxford: Academic Press, 2014, p. 372–376. ISBN 978-0-12-384733-1.
Leistner, Lothar «Basic aspects of food preservation by hurdle technology» (en anglès). International Journal of Food Microbiology, 55, 1, 10-04-2000, pàg. 181–186. DOI: 10.1016/S0168-1605(00)00161-6. ISSN: 0168-1605.
Fellows, P. J.. 14 - Dehydration (en anglès). Woodhead Publishing, 2017, p. 661–716. ISBN 978-0-08-101907-8.
Qiu, Liqing; Zhang, Min; Tang, Juming; Adhikari, Benu; Cao, Ping «Innovative technologies for producing and preserving intermediate moisture foods: A review» (en anglès). Food Research International, 116, 01-02-2019, pàg. 90–102. DOI: 10.1016/j.foodres.2018.12.055. ISSN: 0963-9969.

Leistner, Lothar «Basic aspects of food preservation by hurdle technology» (en anglès). International Journal of Food Microbiology, 55, 1, 10-04-2000, pàg. 181–186. DOI: 10.1016/S0168-1605(00)00161-6. ISSN: 0168-1605.
Qiu, Liqing; Zhang, Min; Tang, Juming; Adhikari, Benu; Cao, Ping «Innovative technologies for producing and preserving intermediate moisture foods: A review». Food Research International, 116, 2019-02, pàg. 90–102. DOI: 10.1016/j.foodres.2018.12.055. ISSN: 0963-9969.
Qiu, Liqing; Zhang, Min; Tang, Juming; Adhikari, Benu; Cao, Ping «Innovative technologies for producing and preserving intermediate moisture foods: A review» (en anglès). Food Research International, 116, 01-02-2019, pàg. 90–102. DOI: 10.1016/j.foodres.2018.12.055. ISSN: 0963-9969.