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Concept Breadcrumbs

Preferred Term:

low moisture foods

Definition:
Low moisture foods have low water activity and do not support the growth of spoilage or foodborne pathogens. These foods could be naturally low in water activity or that have been dried to lower the water activity.
Concept Schemes:
NALT Full
Broader Concept:
URI:
https://lod.nal.usda.gov/nalt/323547
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RDF/XMLCreated 2018-08-17, last modified 2018-11-14