1. H.P. Harz and H. Weisser, Rapid determination of water content of pulped sugar beet at various processing states, in: “Bruker Mini-spec Application Note 12,” Institut für Lebensmittelverfahrenstechnik, Universität Karlsruhe, West Germany.
2. L.B. Rockland and S.K. Nishi, Influence of water activity on food product quality and stability, Food Technology April:42 (1980).
3. T.P. Labuza and R. Contreras-Medellin, Prediction of moisture protection requirements for foods, Cereal Foods World 26:335 (1981).
4. F. Franks, Water activity as a measure of biological viability and quality control. Cereal Foods World 27:403 (1982).
5. E. Karmas, Measurement of moisture content. Cereal Foods World 26:332 (1981).