THERMAL DESTRUCTION OF MICROORGANISMS IN MEAT BY MICROWAVE AND CONVENTIONAL COOKING

被引：24

作者：

CRESPO, FL

OCKERMAN, HW

机构：

[1] OHIO STATE UNIV,COLUMBUS,OH 43210

[2] OHIO AGR RES & DEV CTR,WOOSTER,OH 44691

来源：

JOURNAL OF FOOD PROTECTION | 1977年 / 40卷 / 07期

关键词：

D O I：

10.4315/0362-028X-40.7.442

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：442 / 444

页数：3

共 10 条

[1] STUDIES IN BEEF QUALITY .1. DEVELOPMENT OF A SYSTEM FOR ASSESSING PALATABILITY [J].

HARRIES, JM ;

HOUSTON, TW ;

JONES, KB ;

ROBERTSON, J .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1963, 14 (07) :501-&

[2]

HERSON AC, 1969, CANNED FOODS

[3]

HONE JD, 1972, THESIS OHIO STATE U

[4] EFFECTS OF MICROWAVE COOKERY ON BACTERIAL COUNTS OF FOOD [J].

LACEY, BA ;

WINNER, HI ;

MCLELLAN, ME ;

BAGSHAWE, KD .

JOURNAL OF APPLIED BACTERIOLOGY, 1965, 28 (02) :331-&

[5]

NICKERSON JT, 1972, MICROBIOLOGY FOODS F

[6]

PATTERSON JT, 1973, J APPL BACTERIOL, V36, P389

[7]

PAUL PC, 1972, FOOD THEORY APPLICAT

[8]

Weiser H. H., 1971, PRACTICAL FOOD MICRO

[9] MICROWAVE AND CONVENTIONAL COOKING IN RELATION TO QUALITY AND NUTRITIVE-VALUE OF BEEF AND BEEF-SOY LOAVES [J].

ZIPRIN, YA ;

CARLIN, AF .

JOURNAL OF FOOD SCIENCE, 1976, 41 (01) :4-8

[10]

1958, RECOMMENDED METHODS

← 1 →