The preservation of foods by drying is based on the fact that microorganisms and enzymes need water in order to be active. In preserving foods by this method, one seeks to lower the moisture content to a point where the activities of food-spoilage and food-poisoning...
CITATION STYLE
Jay, J. M. (1998). Preservation of Foods by Drying (pp. 370–383). https://doi.org/10.1007/978-1-4615-7476-7_17
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