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Causes for spoilage of thermally processed fish in Morocco were examined. Histamine levels of 248 sound cans ranged fromtexte imprimé
Using the vapor pressure manometric method, the water activity of eight saturated salt solutions (aw ranging from 0.11 to 0.85) was determined at three different temperatures: 25, 30, and 45°C. The water activity of all salt solutions studied de[...]
