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Water activity and pH of different foods prepared or partially prepared in catering establishments

Water activity and pH of different foods prepared or partially prepared in catering establishments

Alimentaria 35(281): 35-38

The pH and a-w values of different foods prepared in catering industry were determined. Both factors impinge on microbial growth. The foods prepared were classified in the following groups: vegetables, legumes, cereals and cereal products-rice, spaghetti..-fish and seafood, eggs and egg products and miscellaneous-sauces, soups..-.

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Accession: 009730737

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