Salt is effective as a preservative because it reduces the water activity of foods. The water activity of a food is the amount of unbound water available for microbial growth and chemical reactions.
Salt is effective as a preservative because it reduces the water activity of foods. The water activity of a food is the amount of unbound water available for microbial growth and chemical reactions.
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Salt is effective as a preservative because it reduces the water activity of foods. The water activity of a food is the amount of unbound water available for microbial growth and chemical reactions.
Answer:
Salt is effective as a preservative because it reduces the water activity of foods. The water activity of a food is the amount of unbound water available for microbial growth and chemical reactions.