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
Download this Concept:
RDF/XMLCreated 2018-08-17, last modified 2018-11-14