EFFECTS OF WATER AND MICROWAVE ENERGY PRECOOKING ON MICROBIOLOGICAL QUALITY OF CHICKEN PARTS

被引：27

作者：

CHEN, TC

CULOTTA, JT

WANG, WS

机构：

[1] MISSISSIPPI STATE UNIV,DEPT POULTRY SCI,STATE COLLEGE,MS 39762

[2] MISSISSIPPI STATE UNIV,DEPT MICROBIOL,STATE COLLEGE,MS 39762

来源：

关键词：

D O I：

10.1111/j.1365-2621.1973.tb02801.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：155 / 157

页数：3

共 16 条

[1] BAKER FJ, 1967, HDB BACTERIOLOGICAL
[2] CO DYC, 1969, FOOD TECHNOL-CHICAGO, V23, P1568
[3] Copson D.A., 1962, MICROWAVE HEATING FR
[4] CULOTTA JT, 1972, THESIS MISSISSIPPI S
[5] MULTIPLE RANGE AND MULTIPLE F TESTS
DUNCAN, DB
[J]. BIOMETRICS, 1955, 11 (01) : 1 - 42
[6] POLYPHOSPHATE INHIBITION OF GROWTH OF PSEUDOMONADS FROM POULTRY MEAT
ELLIOTT, RP
STRAKA, RP
GARIBALDI, JA
[J]. APPLIED MICROBIOLOGY, 1964, 12 (06) : 517 - &
[7] EFFECT OF POLYPHOSPHATES AND SODIUM CHLORIDE ON COOKING YIELDS AND OXIDATIVE STABILITY OF CHICKEN
FARR, AJ
MAY, KN
[J]. POULTRY SCIENCE, 1970, 49 (01) : 268 - &
[8] EFFECT OF MICROWAVES ON ESCHERICHIA COLI AND BACILLUS SUBTILIS
GOLDBLITH, SA
WANG, DIC
[J]. APPLIED MICROBIOLOGY, 1967, 15 (06) : 1371 - +
[9] KRAFT AA, 1971, J MILK FOOD TECHNOL, V23, P23
[10] EFFECTS OF MICROWAVE COOKERY ON BACTERIAL COUNTS OF FOOD
LACEY, BA
WINNER, HI
MCLELLAN, ME
BAGSHAWE, KD
[J]. JOURNAL OF APPLIED BACTERIOLOGY, 1965, 28 (02): : 331 - &