W J Scott 1953 a_w = p/p0 ratio; food-stability map 0.6 mold/0.7 yeast/0.85 bacteria limits; basis of intermediate-moisture-food preservation.
W J Scott 1953 a_w = p/p0 ratio; food-stability map 0.6 mold/0.7 yeast/0.85 bacteria limits; basis of intermediate-moisture-food preservation.