1. Water activity of fresh foods;Chirife;Journal of Food Science,1982
2. The water activity of standard salt solutions in the range of intermediate moisture foods;Chirife;Lebensmittel-Wissenschaft und Tech-nologie,1983
3. The evaluation of water activity in aqueous solution from freezing point depression;Ferro Fontan;Journal of Food Technology,1981
4. Predicting water activity from 0.30 to 0.95 of a multi-component food formulation;Lang;Journal of Food Science,1981
5. An improved Proximity Equilibration Cell method for measuring water activity of foods;Lenart;Lebensmittel-Wissenschaft und Technologie,1983