Water activity
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- Appendix 3: Bacterial Growth and Inactivation
- The Microbiological Safety of Low Water Activity Foods and Spices Food Microbiology and Food Safety
- For Making Low-Risk Foods
- Food Control 98 (2019) 520–528
- The Functional Properties of Sugar These Days, Sugar Comes in Many Varieties and Can Therefore Be Used in Many Different Food Products
- Modeling the Effect of Water Activity on Thermal Resistance of Salmonella in Wheat Flour
- How to Determine If Foods Require Time and Temperature Control
- Hazard Analysis and Critical Control Point (HACCP) Toolkit HACCP Toolkit
- Impact of Water Activity on the Inactivation and Gene Expression of Listeria Monocytogenes During Refrigerated Storage of Pressurized Dry-Cured Ham
- CRITICAL LIMIT SUMMARY: Controlling Listeria Monocytogenes on Ready- To-Eat Meat Products by Drying, Fermentation, And/Or Smoking
- Food Properties Handbook Data and Models of Water Activity. I: Solutions
- Good Manufacturing Practices for Food Rule
- Combined Water Activity and Solute Effects on Growth and Survival of Listeria Monocytogenes Scott A
- Microbiological Risk Assessment (MRA) Tools, Methods, and Approaches for Water Media
- A Predictive Model for the Inactivation of Salmonella in Dry Foods
- Current Good Manufacturing Practices (CGMP)
- Determination of Water Activity in Food
- Prediction of Water Activity of Osmotic Solutions A.M