Characterization of Microbial Inactivation by Microwave Heating

Author:

Gadonna-Widehem Pascale,Laguerre Jean-Claude

Publisher

Springer New York

Reference66 articles.

1. American Can Company (1943) The canned food reference manual. American Can Company, New York, NY, 248p

2. Anantheswaran R, Ramaswamy H (2001) Bacterial destruction and enzyme inactivation during microwave heating. In: Datta A, Anantheswaran R (eds) Handbook of Microwave technology for food applications. Marcel Dekker, New York, NY, pp 191–213

3. ANSES (2011) Shigatoxin-producing strains of Escherichia coli. French Agency For Food Environmental And Occupational Health And Safety, Paris, p 1

4. Ball CO, Olson FCW (1957) Sterilization in Food Technology: theory, practice, and calculations. McGraw-Hill Book Co, London, 654p

5. Bates CJ, Spencer RC (1995) Survival of Salmonella species in eggs poached using a microwave oven. J Hosp Infect 29:121–127

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