1. W.J. Scott, Water relations of food spoilage microorganisms, Adv. Food Res. 7:83 (1957).
2. F. Franks, Water activity as a measure of biological viability and technological quality control. Cereals Food World 27:403 (1982).
3. R.B. Duckworth, ed., “Water Relations of Foods,” Academic Press, London (1974).
4. F. Franks, ed., “Water Science Reviews,” Vols. 1–5, Cambridge University Press, Cambridge (1985–1990).
5. “The Hydrophobic Interaction,” Faraday Symp. Chem. Soc. No. 17 (1982).