Water Activity, Water Glass Dynamics, and the Control of Microbiological Growth in Foods
Water is probably the single most important factor governing microbial spoilage in foods, and the concept of water activity (aw) has been very valuable because measured values generally correlate well with the potential for growth and metabolic activity. Despite some drawbacks (e.g., solute effect),...
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| Formato: | Capítulo de libro |
| Lenguaje: | Inglés |
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Taylor and Francis Inc.
1996
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| Acceso en línea: | Registro en Scopus DOI Handle Registro en la Biblioteca Digital |
| Aporte de: | Registro referencial: Solicitar el recurso aquí |