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The microbiological quality of various foods dried by applying different drying methods: a review
With the drying process, the water activity and moisture content of the foods are reduced, so the growth of microorganisms in the foods is largely prevented/postponed. But low-aw foods should not be considered sterile they can be contaminated by fungi and other contaminants during the drying process...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Springer Berlin Heidelberg
2021
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8017434/ https://www.ncbi.nlm.nih.gov/pubmed/33824622 http://dx.doi.org/10.1007/s00217-021-03731-z |