Microwave Energy as a Rapid-Thaw Method for Frozen Poultry

Author:

YOUNATHAN MARGARET T.,FARR A. JAMES,LAIRD DEBRA LYNN

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Reference11 articles.

1. Microwave technology–A new influence on the food industry;Cereal Foods World,1979

2. Official Methods of Analysis of the Association of Official Analytical Chemists,1975

3. Cell disruption in broiler muscle related to freezing time;Crigler;J. Food Sci.,1968

4. Influence of thawing and cooking procedures on selected characteristics of broilers;Cunningham;Poultry Sci.,1975

5. Microwave cookery of beef patties: Browning methods;Drew;J. Am. Diet. Assoc.,1979

Cited by 2 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. POULTRY;Experimental Food Science;1990

2. Control of Microorganisms by Retarding Growth;Basic Food Microbiology;1989

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