Water activity and food quality / J.A. Troller --Dehydration of foodstuffs / J.G. Brennan --Interpreting the behavior of low-moisture foods / H. Levine and L. Slade -- Protein-water interactions / M. Schnepf -- The behaviour of enzymes in systems of low water content / J.E. McKay -- Protein-stabilized emulsions and their properties / D.G. Dalgleish -- Gel / A. Bell -- The meat aspects of water and food quality / K.O. Honikel -- Applications to confectionery products / B. Brockway -- The effect of water activity on the stability of vitamins / J. Ryley
