1. Inhibition of Aspergillus niger in an intermediate moisture food system;Acott;J. Food Sci.,1975
2. Ionization constants in aqueous solutions;Barnes,1966
3. Bell, L. N. (1992). Investigations regarding the definition and meaning of pH in reduced-moisture model food systems. PhD thesis, UMI Dissertation Information Service, Ann Arbor, MI, USA.
4. Aspartame degradation kinetics as affected by pH in intermediate and low moisture food systems;Bell;J. Food Sci.,1991
5. Potential pH implications in the freeze-dried state;Bell;Cryo-Letters,1991