Answer: The Hurdle Technology will be further extensive explained in part 4, the final part of this series about Shelf Life. This article will focus on the internal factors that influence microorganisms and thus shelf life of bakery products including pH, redox potential, raw materials, product formulation, product make-up and structure and water activity
Explanation: <0>_____<0> Click Brainliest! I am watching you, Do It!
