BIBLIOGRAPHY
For a general treatment of chemical thermodynamics and the properties of solutions,
see any of the textbooks on physical chemistry mentioned in Chapter 1. Several
advanced texts on thermodynamics exist, but these mostly go into great detail.
A good review for chemists still is
D. H. Everett. An Introduction to the Study of Chemical Thermodynamics.
Longman, London, 2nded. 1971.
A review of partition equilibria and their consequences in foods is
B. L. Wedzicha. Distribution of low-molecular-weight food additives in dispersed
systems. In: E. Dickinson, G. Stainsby, eds. Advances in Food Emulsions and
Foams. Elsevier, London, 1988, pp. 329–371.
An in-depth treatment of ionic solutions and ion activity coefficients is
R. M. Pytkowicz, ed. Activity Coefficients in Electrolyte Solutions, Vols. 1 and 2.
CRC Press, Boca Raton, FL, 1979.
Especially useful is the chapter by
K. S. Johnson, R. M. Pytkowicz. Ion association and activity coefficients in
multicomponent solutions, Vol. 2, pp. 1–62.
A useful general discussion of salts in foods, largely on other aspects than discussed
in this chapter, is in
D. D. Miller. Minerals. Chapter 9 in O. R. Fennema, ed. Food Chemistry, 3rded.
Marcel Dekker, New York, 1996, pp. 617–649.