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Lectures
c omplémentaires
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.)
Intermediate Moisture Foods. Applied Science Publishers,
London.
Richard, J., and T.P. Labuza. 1990. Rapid determination of the
water 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
activity measurements with a dew point electronic humidity meter.
Lebensm 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
moisture foods. Food Tech 29:26-30.
Scott, V.N., and D.T. Bernard. 1983. Influence 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.
Measurement of water activity of salt solutions and foods by
several electronic methods as compared to direct vapor pressure
measurement. Journal of Food Science 49:1139-1142.
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