Table 1. Food product formulations [21].

Food product	Fat [wt%]	Protein [wt%]	Carbohydrates [wt%]	Salt [wt%]	Fiber [wt%]	pH	aw
Green peas with ham	12.8	5.1	5.1	1.1	3.9	6.0	0.973
Steamed sole	8.6	10.2	5.7	2.9	1.7	6.75	0.979
Braised veal	6.2	7.6	6.7	3.7	1.5	6.53	0.973
Vegetable soup	2.9	1.2	5.9	1.0	1.3	5.8–6.0	0.98

wt%, percentage by weight