DESTRUCTION OF PATHOGENIC BACTERIA IN TURKEYS ROASTED IN MICROWAVE-OVENS

被引：25

作者：

ALEIXO, JAG

SWAMINATHAN, B

JAMESEN, KS

PRATT, DE

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1985年 / 50卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1985.tb12969.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：873 / &

共 15 条

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[8] EFFECT OF CONVENTIONAL AND MICROWAVE-HEATING ON PSEUDOMONAS-PUTREFACIENS, STREPTOCOCCUS-FAECALIS AND LACTOBACILLUS-PLANTARUM IN MEAT TISSUE [J].

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