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  1. 1
    André Lebert, Fermentation Processes Engineering in the Food Industry, 2013,

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  2. 2
    Jean-Baptiste Cazier, Vassilis Gekas, WATER ACTIVITY AND ITS PREDICTION: A REVIEW, International Journal of Food Properties, 2001, 4, 1, 35

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  3. 3
    M. CAURIE, A Corrected Ross Equation, Journal of Food Science, 1985, 50, 5