SURVIVAL OF SALMONELLA TYPHIMURIUM IN ROASTING CHICKENS COOKED IN A MICROWAVE, CONVECTION MICROWAVE, AND A CONVENTIONAL ELECTRIC OVEN
Author:
Publisher
Wiley
Subject
Microbiology,Food Science,Parasitology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4565.1989.tb00524.x/fullpdf
Reference25 articles.
1. AHEA , 1980 .Handbook of Food Preparation, 8th ed. , pp.70 -71 , Amer. Home Econ. Assoc., Washington, DC.
2. Destruction of Pathogenic Bacteria in Turkeys Roasted in Microwave Ovens
3. DESTRUCTION OF SALMONELLAE BY MICROWAVE HEATING OF FISH WITH IMPLICATIONS FOR FISH PRODUCTS1
4. COOKING METHODS FOR ELIMINATION OF Salmonella typhimurium EXPERIMENTAL SURFACE CONTAMINANT FROM RARE DRY-ROASTED BEEF ROASTS
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