Water activity vs. equilibrium moisture content
Water activity is an important parameter that can be used to predict the stability and safety of food with respect to the most microbiological and biochemical reactions, conditioned by its value. In other words, it describes the degree of the bound level of water in the dry material, as well as the...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
National Society of Processing and Energy in Agriculture, Novi Sad
2016-01-01
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| Series: | Journal on Processing and Energy in Agriculture |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/1821-4487/2016/1821-44871602069L.pdf |