Water activity  influences on food quality : a treatise on the influence of bound and free water on the quality and stability of foods and other natural products sponsored by International Union of Food Science and Technology 
edited by Louis B. Rockland, George F. Stewart, assistant editors, R.B. Duckworth ... [et al.] 
 - New York  Academie Press  c1981 
 - xviii, 921 p.  ill.  24 cm 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food--Water activity<br/>Food--Microbiology
<br/><br/><label>Dewey Class. No.: </label>664  / .07