1. J. H. Troller and J. H. B. Christian, “Water Activity and Food,” Academic Press, New York, 1978, pp. 1–47.
2. K. Kubota, “Chemical Reaction Engineering in Food Manufacturing” (Shokuhin Hanno Kougaku, Series on Fundamentals of Food Engineering, 10, in Japanese), ed. by T. Yano and R. Toei, Korin, Tokyo 1990, p. 28.
3. K. Muraya, J. Imagi, S. Adachi, and R. Matsuno, Abstracts of Papers, the Autumn Meeting of the Society of Chemical Engineering, Japan, 1991, Part 2, p. 215.