Food - Water activity.

The microbiological safety of low water activity foods and spices by: (Electronic resources)

Water stress in biological, chemical, pharmaceutical and food systems by: (Electronic resources)

Control of salmonella and other bacterial pathogens in low-moisture foods by: (Electronic resources)

State of bound watermeasurement and significance in food processing / by: (Electronic resources)

Chemistry.

Chemistry/Food Science, general.

Science, general.

Food

Applied Microbiology.

Food industry and trade.

Food Science.