Registro:

Referencias:

• (1980) Official Methods of Analysis, , Association of Official Agricultural Chemists, Washington, DC
• Benmergui, E.A., Ferro Fontán, C, Chirife, J., The prediction of water activity of aqueous solutions in connection with intermediate moisture foods. 1. aw prediction in single aqueous strong electrolyte solutions (1979) J. Food Technol., 14, p. 625
• Chirife, J., Ferro Fontán, C, Benmergui, E.A., The prediction of water activity in aqueous solutions in connection with intermediate moisture foods. 4. aw prediction in aqueous non‐electrolyte solutions (1980) J. Food Technol., 15, p. 59
• Kitic, D., Favetto, G.J., Chirife, J., Resnik, S.L., Measurements of water activity in the intermediate moisture range with the Novasina Thermoconstanter Humidity Meter (1986) Lebensm. Wiss. und Technol., 19, p. 297
• Koiwa, Y., Ohta, S., Lowering of water activity accompanying emulsion formation (1978) V Int. Congress of Food Sci. and Technol., , Kyoto, Japan
• Pollio, M.L., Kitic, D., Favetto, G.J., Chirife, J., Effectiveness of available filters for an electric hygrometer for measurement of water activity in the food industry (1986) J. Food Sci., 51, p. 1358
• Resnik, S.L., Chirife, J., Proposed theoretical water activity values at various temperatures for selected solutions to be used as reference sources in the range of microbial growth (1988) J. Food Protect., 51, p. 419
• Sharf, J.M., (1966) Recommended Methods for the Microbiological Examination of Foods, p. 108. , 2nd ed, American Public Health Association
• Troller, J.A., Christian, J.H.B., (1978) Water Activity and Food, , Academic Press, New York

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