摘要：aw is an important factor for quality control and microbiological stability of foods. Considering this fact, aw value of the various foodstuffs (canned products, beverages, meat, bakery and dairy products, confectionary, honey and jams, nuts and dried fruits, cereals, pulses, spices, soups, etc.) have been measured. In relation to aw, quality changes and microorganism activities in food have also been discussed.
