摘要
水篱罴篙筹兰震圭压,即水溶液压力与在该温度下的最大水蒸气压(纯水)之比:
Water activity (Aw) is one of the most critical factors in determining quality and safety of the food you consume every day. It affects the shelf life, safety, texture, flavor and smell of food. Because water activity is so important, it is just as important to be able to measure it accurately and quickly, with precise equipment.
出处
《中国食品工业》
2002年第3期28-28,共1页
China Food Industry
