Water activity in food
G. Anagnostopoulos
(Microbiology Department, Queen Elizabeth College, London University)
443
Abstract
A large part of expenditure in the food industry relates, no doubt, to food preservation. Preservation of food against microbial deterioration has been practiced since pre‐historic times, thousands of years before Louis Pasteur laid down the foundation stones of food and medical microbiology.
Citation
Anagnostopoulos, G. (1979), "Water activity in food", Nutrition & Food Science, Vol. 79 No. 4, pp. 6-7. https://doi.org/10.1108/eb058760
Publisher
:MCB UP Ltd
Copyright © 1979, MCB UP Limited