Bacon, Karleigh2014-04-252014-04-252012-05-31http://hdl.handle.net/10919/47718An explanation of water activity values in food and why it's important to food processors.2 pagesapplication/pdfen-USVirginia Cooperative Extension materials are available for public use, re-print, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.Food BusinessEntrepreneurshipExtension publicationhttp://pubs.ext.vt.edu/FST/FST-59/FST-59NP_PDF.pdfWater activityFood processingFood contamination