The Effect of Brief Microwave Treatment on Numbers of Bacteria in Fresh Chicken Patties
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/57/1/296/4356915/poultrysci57-0296.pdf
Reference6 articles.
1. Standard Methods for the Examination of Dairy Products;American Public Health Association,1974
2. Survival of Clostridium perfringens on chicken cooked with microwave energy;Blanco;Poultry Sci.,1974
3. Destruction of Escherichia coli and Salmonella typhimurium in microwave-cooked soups;Culkin;J. Milk Fd. Technol.,1975
4. Composition, microbial content, and stability of chicken patties held at refrigerator temperature;Cunningham;Poultry Sci.,1977
5. Eating quality of ground chicken-soy patties;Molonon;Poultry Sci.,1976
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