1. Acker, L. 1962. Enzymic reactions in food of low moisture content. Adv. Food Res. 11, 263.
2. Acker, L. 1969. Water activity and enzyme activity. Food Technol. 23, 1257.
3. Acker, L., and Beutler, H.O. 1965. Enzymatic fat splitting in low-moisture foods. Fette, Seifen, Anstrichm. 67, 430.
4. Archer, M.C., and Tannenbaum, S.R. 1979. Vitamins. In Nutritional Safety Aspects of Food Processing. S.R. Tannenbaum (Editor), p. 47. Marcel Dekker, NY.
5. Baker, L.J., Hansen, A.M., Rao, P.B, and Bryan, W.P. 1983. Effects of the presence of water on lysozyme conformation. Biopolymers 22, 1637.