MICROWAVE-INACTIVATION OF BACTERIAL PATHOGENS IN VARIOUS CONTROLLED FROZEN FOOD COMPOSITIONS AND IN A COMMERCIALLY AVAILABLE FROZEN FOOD PRODUCT

被引：9

作者：

SPITE, GT

机构：

来源：

关键词：

D O I：

10.4315/0362-028X-47.6.458

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：458 / 462

页数：5

共 8 条

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[2] SURVIVAL OF BACTERIA IN FOOD COOKED BY MICROWAVE-OVEN, CONVENTIONAL OVEN AND SLOW COOKERS
FRUIN, JT
GUTHERTZ, LS
[J]. JOURNAL OF FOOD PROTECTION, 1982, 45 (08) : 695 - 698
[3] EFFECT OF MICROWAVES ON MICROORGANISMS IN FOODS
FUNG, DYC
CUNNINGHAM, FE
[J]. JOURNAL OF FOOD PROTECTION, 1980, 43 (08) : 641 - 650
[4] MADSON RA, 1971, US DEP COMMERCE PUBL
[5] POTTER NN, 1978, FOOD SCI
[6] STRONG DH, 1961, J HOME ECON, V53, P193
[7] [No title captured]
[8] 1980, MICROWAVE COOKING BA