When food products are packaged either at a small local bakery or a large production complex, they tend to lose their desirable qualities. These qualities are usually related to water activity (Aw) or ...
Water availability (water activity (a w)) determines both the vitality and functionality of living systems. The majority of microbes cannot multiply below 0.900 a w (Brown, 1976; Manzoni et al., 2012; ...
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