EFFECT OF MICROWAVE HEATING ON SURVIVAL OF SALMONELLA TYPHIMURIUM IN ARTIFICIALLY CONTAMINATED READY-TO-EAT FOODS
Author:
Publisher
Wiley
Subject
Microbiology,Food Science,Parasitology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4565.1997.tb00191.x/fullpdf
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1. Destruction of Pathogenic Bacteria in Turkeys Roasted in Microwave Ovens
2. Microwave Cooking: An Overview1
3. Thermal inactivation ofListeria monocytogenesduring a process simulating temperatures achieved during microwave heating
4. EFFECT OF MICROWAVE HEATING OF PRECOOKED CHICKEN ON Clostridiutn perfringens
5. TIME AND TEMPERATURE, MICROBIOLOGICAL, AND SENSORY ASSESSMENIT OF ROAST BEEF IN A HOSPITAL FOODSERVICE SYSTEM
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