Skip to main content
Book Chapter

Food Physics: Water Activity

  • Figura L
  • Teixeira A
Water Acti
(2007), 1-8
ISSN: 0021-9258, 1083-351X
N/ACitations
Citations of this article
1Readers
Mendeley users who have this article in their library.

Abstract

Water activity is a key consideration in preserving cosmetics. As this article discusses, there is an important difference between the amount of water present in a product and availability of this water for microorganism growth.

Cite

CITATION STYLE

APA

Figura, L., & Teixeira, A. A. (2007). Food Physics: Water Activity. In Food Physics (pp. 1–8). Retrieved from www.decagon.com/aqualab

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free