PROCEDURE FOR EVALUATING EFFECTS OF 2,450-MEGAHERTZ MICROWAVES UPON STREPTOCOCCUS FAECALIS AND SACCHAROMYCES CEREVISIAE

被引：53

作者：

LECHOWICH, RV

BEUCHAT, LR

FOX, KI

WEBSTER, FH

机构：

来源：

关键词：

D O I：

10.1128/AEM.17.1.106-110.1969

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：106 / +

页数：1

共 8 条

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WANG, DIC
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[5] GOLDBLITH SAMUEL A., 1966, ADVAN FOOD RES, V15, P277
[6] EFFECTS OF MICROWAVE COOKERY ON BACTERIAL COUNTS OF FOOD
LACEY, BA
WINNER, HI
MCLELLAN, ME
BAGSHAWE, KD
[J]. JOURNAL OF APPLIED BACTERIOLOGY, 1965, 28 (02): : 331 - &
[7] Olsen CM, 1965, FOOD ENG, V37, P51
[8] STUDIES ON EFFECT OF RADIO-FREQUENCY WAVES ON BIOLOGICAL MACROMOLECULES
TAKASHIMA, S
[J]. IEEE TRANSACTIONS ON BIOMEDICAL ENGINEERING, 1966, BM13 (01) : 28 - +