DESTRUCTION OF ESCHERICHIA-COLI AND SALMONELLA-TYPHIMURIUM IN MICROWAVE-COOKED SOUPS

被引：64

作者：

CULKIN, KA ^{[1
]}

FUNG, DYC ^{[1
]}

机构：

[1] PENN STATE UNIV,DEPT MICROBIOL,UNIVERSITY PK,PA 16802

来源：

JOURNAL OF MILK AND FOOD TECHNOLOGY | 1975年 / 38卷 / 01期

关键词：

D O I：

10.4315/0022-2747-38.1.8

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：8 / 15

页数：8

共 16 条

[1]

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[2] LETHALITY OF RADIO-FREQUENCY ENERGY UPON MICROORGANISMS IN LIQUID, BUFFERED, AND ALCOHOLIC FOOD SYSTEMS [J].

CARROLL, DE ;

LOPEZ, A .

JOURNAL OF FOOD SCIENCE, 1969, 34 (04) :320-&

[3]

Copson D. A., 1962, MICROWAVE HEATING

[4]

CRAVEN SE, 1972, ANN M AM SOC MICROBI, P4

[5]

DECAREAU RV, 1969, MICROWAVE ENERGY APP, V2, P2

[6]

DELANY EK, 1968, MICROWAVE ENERGY APP, V1, P3

[7] EFFECT OF MICROWAVES ON ESCHERICHIA COLI AND BACILLUS SUBTILIS [J].

GOLDBLITH, SA ;

WANG, DIC .

APPLIED MICROBIOLOGY, 1967, 15 (06) :1371-+

[8]

GRECZ N, 1964, BACTERIOL P, P145

[9]

ILLINGER KH, 1970, BIOL EFFECTS HLTH IM, P112

[10] PROCEDURE FOR EVALUATING EFFECTS OF 2,450-MEGAHERTZ MICROWAVES UPON STREPTOCOCCUS FAECALIS AND SACCHAROMYCES CEREVISIAE [J].

LECHOWICH, RV ;

BEUCHAT, LR ;

FOX, KI ;

WEBSTER, FH .

APPLIED MICROBIOLOGY, 1969, 17 (01) :106-+

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