{"refrec":{"BRefID":316679,"RR":"<b>Chirife, J.; Fontan, C.F.</b> (1982). Water activity of fresh foods. <i>J. Food Sci. 47(2)</i>: 661-663. <a href=\"https://dx.doi.org/10.1111/j.1365-2621.1982.tb10145.x\" target=\"_blank\">https://dx.doi.org/10.1111/j.1365-2621.1982.tb10145.x</a>","BEntID":309915,"PublicFlag":1,"CheckedFlag":0,"wosflag":1,"vabbflag":1,"RefStringPartII":". <i>J. Food Sci. 47(2)</i>: 661-663. <a href=\"https://dx.doi.org/10.1111/j.1365-2621.1982.tb10145.x\" target=\"_blank\">https://dx.doi.org/10.1111/j.1365-2621.1982.tb10145.x</a>","DocTypID":8,"DocType":"Journal article","MarineFlag":0,"FreshFlag":0,"BrackishFlag":0,"TerrestrialFlag":0,"Authorstring":"Chirife, J.; Fontan, C.F.","OrigTitleTranslFlag":0,"Authorstringtrunc":"Chirife, J.; Fontan, C.F.","Englishabstract":"This work presents a compilation of water activity (a<sub>w</sub>) values for fresh foods namely fruits, vegetables and meats. Water activities were calculated from reported data on the cryoscopic temperature (or initial freezing point) of fruits, vegetables and meats, amounting to eighty six different items. 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