MICROWAVE-HEATING OF SCRAMBLED EGGS IN A HOSPITAL FOODSERVICE SYSTEM

被引：7

作者：

CREMER, ML

机构：

[1] OHIO STATE UNIV,COLUMBUS,OH 43210

[2] OHIO AGR RES & DEV CTR,SCH HOME ECON,COLUMBUS,OH 43210

来源：

JOURNAL OF FOOD SCIENCE | 1981年 / 46卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1981.tb04224.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1573 / &

共 18 条

[1]

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[2]

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[4]

COPSON DA, 1975, MICROWAVE HEATING, P438

[5] HOSPITAL READY-PREPARED TYPE FOODSERVICE SYSTEM - TIME AND TEMPERATURE CONDITIONS, SENSORY AND MICROBIOLOGICAL QUALITY OF SCRAMBLED EGGS [J].

CREMER, ML ;

CHIPLEY, JR .

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[6] TIME AND TEMPERATURE, MICROBIOLOGICAL, AND SENSORY ASSESSMENT OF ROAST BEEF IN A HOSPITAL FOODSERVICE SYSTEM [J].

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CHIPLEY, JR .

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[7] THERMAL DESTRUCTION OF MICROORGANISMS IN MEAT BY MICROWAVE AND CONVENTIONAL COOKING [J].

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OCKERMAN, HW .

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[8] EFFECT OF CONVENTIONAL AND MICROWAVE-HEATING ON PSEUDOMONAS-PUTREFACIENS, STREPTOCOCCUS-FAECALIS AND LACTOBACILLUS-PLANTARUM IN MEAT TISSUE [J].

CRESPO, FL ;

OCKERMAN, HW ;

IRVIN, KM .

JOURNAL OF FOOD PROTECTION, 1977, 40 (09) :588-591

[9]

FERGUSON GH, 1959, STATISTICAL ANAL PSY

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

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