An alginate bead technique for determining the safety of microwave cooking-Reference-Cited by-同舟云学术

An alginate bead technique for determining the safety of microwave cooking

Published:1993-02 Issue:2 Volume:16 Page:62-65
ISSN:0266-8254
Container-title:Letters in Applied Microbiology
language:en
Short-container-title:Lett Appl Microbiol

Author:

Holyoak Caroline D.,TANSEY F. S.,Cole M. B.

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1472-765X.1993.tb00343.x/fullpdf

Reference9 articles.

1. Anon . 1989 Models of Microwave Ovens Tested by the AFRC Institute of Food Research Studies Commissioned by MAFF, Association for the Manufacture of Domestic Electric Appliances. Press Release 6 December 1989.

2. Anon . 1989, Methods for Measuring the Performance of Microwave Cooking Appliances for Household and Similar Purposes .IEC Publication 705.Central Office of the IEC, 3 Rue de Varembe, Geneva.

3. Effect of temperature, sodium chloride, and pH on growth of Listeria monocytogenes in cabbage juice

4. Thermal inactivation ofListeria monocytogenesduring a process simulating temperatures achieved during microwave heating

Cited by 10 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Survival of Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella spp. on Catfish Fillets Exposed to Microwave Heating in a Continuous Mode;Journal of Food Science;2012-08

2. Microbiological hazards and safe design;Chilled Foods;2008

3. Automatic control of a microwave heating process for in-package pasteurization of beef frankfurters;Journal of Food Engineering;2007-05

4. COMPUTER-CONTROLLED MICROWAVE HEATING TO IN-PACKAGE PASTEURIZE BEEF FRANKFURTERS FOR ELIMINATION OF LISTERIA MONOCYTOGENES+;Journal of Food Process Engineering;2005-10

5. Thermal Lethality of Salmonella in Chicken Leg Quarters Processed via an Air/Steam Impingement Oven;Journal of Food Protection;2004-03-01