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Referencias:

• Benmergui, E.A., Ferro Fontán, C., Chirife, J., The prediction of water activity in aqueous solutions in connection with intermediate moisture foods. I. a w prediction in aqueous single electrolyte solutions. J (1979) Food Technol., 14, p. 625
• Chirife, J., Ferro Font, C., Benmergui, E.A., The prediction of water activity in aqueous solutions in connection with intermediate moisture foods. IV. a w prediction in aqueous non‐electrolyte solutions. J (1980) Food Technol., 15, p. 59
• Chirife, J., Ferro Fontán, C., Prediction of water activity of aqueous solutions in connection with intermediate moisture foods: Experimental investigation of the a w . lowering behavior of sodium lactate and some related compounds. J (1980) Journal of Food Science, 45, p. 802
• Chirife, J., Favetto, G., Ferro Fontán, C., Resnik, S.L., The water activity of standard saturated salt solutions in the range of intermediate moisture foods (1983) Lebensm.-Wissens, und Technol., 16, p. 36
• Davidson, P.M., Brekke, C.J., Branen, A.L., Antimicrobial activity of butylated hydroxyanisole, tertiary butylhydroquinone, and potassium sorbate in combination (1981) Journal of Food Science, 46, p. 314
• Horner, K.J., Anagnostopoulos, G.D., Combined effects of water activity, pH and temperature on the growth and spoilage potential of fungi (1973) J. Appl. Bacteriol., 36, p. 427
• Leistner, L., Rödel, W., Krispien, K., Microbiology of meat and meat products in high ‐and intermediate moisture ranges (1981) Water Activity: Influences on Food Quality, p. 855. , L.B. Rockland, G.F. Stewart, Academic Press, New York
• Lotter, L.P., Leistner, L., Minimal water activity for enterotoxin A production and growth of Staphylococcus aureus. Appl (1978) Environ. Microbiol., 36, p. 377
• Parada, J.L., Chirife, J., Magrini, R.C., Effect of BHA, BTA, and potassium sorbate on growth of Staphylococcus aureus in a model system and process cheese (1982) J. Food Prot., 45, p. 1108
• Ross, K.D., Estimation of water activity in intermediate moisture foods (1975) Food Technol, 13, p. 715
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• Vaamonde, G., Chirife, J., Scorza, O.C., An examination of the minimal water activity for Staphylococcus aureus ATCC 6538 P growth in laboratory media adjusted with less conventional solutes. J (1982) Journal of Food Science, 47, p. 1259
• (1963) “International Standard for Drinking Water, , 2nd. ed, Geneva

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