The amount of moisture available in foods is designated by the term
A) fluid availability.
B) water activity.
C) dampness quotient.
D) aqueous usability.
E) hydro factor.
Correct Answer:
Verified
Q1: Pure water has a water activity value
Q2: Growth of pathogens in a food generally
Q4: Human disease(s) from milk may include
A) brucellosis
Q5: Lactic acid bacteria
A) consume lactic acid, allowing
Q6: Foods that have been unacceptably changed due
Q7: Which of the following foods has the
Q8: For growth, most bacteria require water activity
Q9: Most large cities have required the pasteurization
Q10: The connection between unpasteurized milk and brucellosis
Q11: The growth of microorganisms in a food
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