D. Simatos, J. L. Multon, eds. Properties of Water in Foods. Nijhoff. 1985.
H. Levine, L. Slade, eds. Water Relationships in Foods, Plenum Press, 1991.
G. V. Barbosa-Ca ́novas, Weltı ́-Chanes, eds. Food Preservation by Moisture Control:
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The role of water in relation to microbial growth is treated by
G. W. Gould. Drying, raised osmotic pressure and low water activity. In: G. W.
Gould, ed. Mechanisms of action of food preservation procedures. Elsevier,
London, 1989, pp. 97–118.