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Referencias:

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• Chirife, J., Prediction of water activity in intermediate moisture foods (1978) Journal of Food Technology, 13, pp. 417-424
• Chirife, J., Alzamora, S.M., Ferro Fontán, C., Microbial growth at reduced water activities: studies of aw prediction in solutions of compatible solutes (1983) Journal of Applied Bacteriology, 54, pp. 339-343
• Chirife, J., Ferro Fontán, C., Benmerqui, E.A., The prediction of water activity in aqueous solutions in connection with intermediate moisture foods. IV. aw Prediction in non‐electrolyte solutions (1980) Journal of Food Technology, 15, pp. 59-70
• Chirife, J., Ferro Fontán, C., Boquet, R., Correlation of water activity data in whole tomato concentrates (1981) Journal of Food Science, 46, pp. 947-949
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• Chirife, J., Ferro Fontán, C., Scorza, O.C., A study of the water activity lowering behaviour of some amino acids (1980) Journal of Food Technology, 15, pp. 383-387
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• Lupin, H.M., Boeri, R.L., Moschiar, S.M., Water activity and salt content relationship in moist salted fish products (1981) Journal of Food Technology, 16, pp. 31-38
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