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14. Further Reading
87
Reid, D.S. 1976. Water activity concepts in intermediate moisture
foods. p. 54-65. In R.Davies, G.G.Birch, and K.J.Parker (ed.) Inter-
mediate Moisture Foods. Applied Science Publishers, London.
Richard, J., and T.P. Labuza. 1990. Rapid determination of the wa-
ter activity of some reference solutions, culture media and cheese
using a dew point method. Sci. des Aliments 10:57-64.
Roa,V., and M.S.Tapia de Daza. 1991. Evaluation of water activ-
ity measurements with a dew point electronic humidity meter. Leb-
ensm Wiss Technol 24:208-213.
Rodel, W. 2001. Water activity and its measurement in food. P. 453-
483. In E. Kress-Rogers, and C.B. Brimelow (ed.) Instrumentation
and sensors for the food industry. CRC Press LLC, Boca Raton, FL.
Roos, K.D. 1975. Estimation of water activity in intermediate mois-
ture foods. Food Tech 29:26-30.
Scott, V.N., and D.T. Bernard. 1983. In uence of temperature on
the measurement of water activity of food and salt systems. Journal
of Food Science 48:552-554.
Snavely, M.J., J.C. Price, and H.W. Jun. 1990. A comparison of
three equilibrium relative humidity measuring devices. Drug Dev.
Ind. Pharm. 16:1399-1409.
Stamp, J.A., S. Linscott, C. Lomauro, and T.P. Labuza. 1984. Mea-
surement of water activity of salt solutions and foods by several elec-
tronic methods as compared to direct vapor pressure measurement.
Journal of Food Science 49:1139-1142.
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