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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, p. 1974
• Boland, F.E., Lin, R.C., Mulvaney, T.R., McClure, F.D., Johnston, M.R., pH determination in acidified foods: collaborative study (1981) J. Assoc. Off. Anal. Chem, 64, p. 332
• Chirife, J., Favetto, G., Ferro Fontán, C., Resnik, S.L., The aw of standard saturated salt solutions in the range of intermediate moisture foods (1982) Lebens. Wiss. u-Technologie
• Chirife, J., Ferro Fontán, C., The water activity of fresh foods (1982) Journal of Food Science, 47, p. 661
• Chirife, J., Ferro Fontán, C., Vigo, S., A study of water activity prediction in molasses solutions (1981) J. Agric. Food Chem, 29, p. 1085
• Corry, J.E.L., The effect of aw on the heat resistance of bacteria (1975) Water Relations of Foods, p. 325. , R.B. Duckworth, Academic Press, New York
• Corry, J.E.L., The effect of sugars and polyols on the heat resistance and morphology of osmophilic yeasts (1976) J. Appl. Bacteriol, 40, p. 269
• Dega, C.A., Goepfert, J.M., Amundson, C.H., Heat resistance of Salmonella in concentrated milk (1972) Appl. Microbiol, 23, p. 415
• Favetto, G., Resnik, S.I., Chirife, J., Ferro Fontan, C., Statistical analysis of aw measurements obtained with the Vaisala Humicap humidity meter (1982) J. Food Sci, 48 (2), p. 534
• Ferro Fontán, C., Chirife, J., The evaluation of water activity in aqueous solutions from freezing point depression (1981) J. Food Technol, 16, p. 21
• Gibson, B., The effect of high sugar concentrations on the heat resistance of vegetative micro‐organisms (1973) J. Appl. Bacteriol, 36, p. 365
• Jakobsen, M., Jensen, H.C., Combined effect of water activity and pH on the growth of butyric anaerobes in canned pears (1975) Lebensm.-Wiss. u. Technologie, 8, p. 158
• Leistner, L., Rodel, W., The stability of intermediate moisture foods with respect to micro‐organisms (1976) Intermediate Moisture Foods, p. 120. , R. Davies, G.G. Birch, K.J. Parker, Applied Science Pub, London
• Miracco, J.L., Alzamora, S.M., Chirife, J., Ferro Fontan, C., On the water activity of lactose solutions (1981) Journal of Food Science, 46, p. 1612
• 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, p. 786
• Robinson, R.A., Stokes, R.M., (1965) Electrolyte solutions, , 2nd. ed., revised., Butterworths, London
• Troller, J.A., Christian, J.H.B., (1978) Water Activity and Food, , Academic Press, New York
• Verrips, C.T., Van Rhee, R., Heat inactivation of Staphylococcus epidermidis at various water activities (1981) Appl. Environmental Microbiol, 41, p. 1128

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