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Referencias:

• Alzamora, S.M., Chirife, J., Ferro Fontán, C., A note on the effect of surface active agents on water activity of IM food solutions (1981) Journal of Food Science, 46, pp. 1974-1975
• Chirife, J., Ferro Fontán, C., The water activity of fresh foods (1982) Journal of Food Science, 47, pp. 661-663
• Chirife, J., Ferro Fontán, C., Vigo, S., A study of water activity prediction in molasses solutions (1981) Journal of Agriculture and Food Chemistry, 29, pp. 1085-1086
• Christian, J.H.B., Specific solute effects of microbial/water relations (1981) Water Activity: Influences on Food Quality, pp. 825-854. , Rockland, L.B., Stewart, G.F.,. New York, Academic Press
• Christian, J.H.B., Waltho, J.A., The water relations of staphylococci and micrococci (1962) Journal of Applied Bacteriology, 25, pp. 369-377
• Ferro Fontán, C., Chirife, J., The evaluation of water activity in aqueous solutions from freezing point depression (1981) Journal of Food Technology, 16, pp. 21-30
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• Nijjels, H.H., Evers, P.H., Novak, G., Ramet, J.P., Application of cryoscopy for the measurement of enzymatic hydrolysis of lactose (1980) Journal of Food Science, 45, pp. 1684-1687
• Platford, R.F., Osmotic coefficients of aqueous solutions of seven compounds at 0°C (1973) Journal of Chemical and Engineering Data, 18, pp. 215-217
• Prior, B.A., Casaleggio, C., Van Vuuren, H.J.J., Psychrometric determination of water activity in the high aw range (1977) Journal of Food Protection, 40, pp. 537-539
• Rey, D.K., Labuza, T.P., Characterization of the effect of solutes on the water‐binding and gel strength properties of carrageenan (1981) Journal of Food Science, 46, pp. 786-793
• Robinson, R.A., Stokes, R.M., (1965) Electrolyte Solutions, , 2nd edn, London:, Butterworths
• Scott, W.J., Water relations of Staphylococcus aureus at 30°C (1953) Australian Journal of Biological Science, 6, pp. 549-564
• Scott, W.J., Water relations of food spoilage micro‐organisms (1957) Advances in Food Research, 7, pp. 83-123
• Troller, J.A., Christian, J.H.B., (1978) Water Activity and Food, , London:, Academic Press
• Zarb, J.M., Hourigan, J.A., (1979), pp. 184-186. , An enzymic, cryoscopic method for the estimation of lactose in milk products. The Australian Journal of Dairy Technology December

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