MICROWAVE COOKING - AN OVERVIEW

被引：8

作者：

BALDWIN, RE

机构：

来源：

JOURNAL OF FOOD PROTECTION | 1983年 / 46卷 / 03期

关键词：

D O I：

10.4315/0362-028X-46.3.266

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：266 / 269

页数：4

共 35 条

[1]

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CREMER, ML ;

CHIPLEY, JR .

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[3] THE EFFECT OF MICROWAVES ON NUTRIENT VALUE OF FOODS [J].

CROSS, GA ;

FUNG, DYC .

CRC CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 1982, 16 (04) :355-381

[4] DESTRUCTION OF ESCHERICHIA-COLI AND SALMONELLA-TYPHIMURIUM IN MICROWAVE-COOKED SOUPS [J].

CULKIN, KA ;

FUNG, DYC .

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[5] EFFECT OF BRIEF MICROWAVE TREATMENT ON NUMBERS OF BACTERIA IN FRESH CHICKEN PATTIES [J].

CUNNINGHAM, FE .

POULTRY SCIENCE, 1978, 57 (01) :296-297

[6] SURVIVAL OF STREPTOCOCCUS-FAECIUM IN BEEF LOAF AND POTATOES AFTER MICROWAVE-HEATING IN A SIMULATED COOK-CHILL FOODSERVICE SYSTEM [J].

DAHL, CA ;

MATTHEWS, ME ;

MARTH, EH .

JOURNAL OF FOOD PROTECTION, 1981, 44 (02) :128-&

[7]

DECAREAU RV, 1977, MICROWAVE ENERGY APP, V10, P13

[8]

DESSEL MARYDALE M., 1960, JOUR AMER DIETETIC ASSOC, V37, P230

[9]

FENTON F, 1957, J HOME ECON, V49, P709

[10]

FRANZESE R, 1977, MICROWAVE ENERGY APP, V10, P4

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