Link
https://web.archive.org/web/20210927070147/https://drinc.ucdavis.edu/dairy-food…
Author
Source
University of California Davis Dairy Research and Information Center
Summary
An introduction to water activity in food and how it can be used to predict food spoilage. This tool is useful in ensuring the longevity of food.
Year
2017
Language
- English
PCHF Category
- Validation Studies and Processes » General