Microwave pasteurisation of prepared meals
- 31 December 1988
- journal article
- Published by Elsevier in Journal of Food Engineering
- Vol. 8 (3), 145-156
- https://doi.org/10.1016/0260-8774(88)90050-7
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
- Microwave vs. conventional oven cooking of chicken: Relationship of internal temperature to surface contamination by Salmonella typhimuriumJournal of the American Dietetic Association, 1986
- Post-Processing Temperature Rise in Foods: Conventional Hot Air and Microwave OvensJournal of Food Protection, 1985
- Survival of Streptococcus faecium in Beef loaf and Potatoes after Microwave-Heating in a Simulated Cook/Chill Foodservice SystemJournal of Food Protection, 1981
- Cook/chill foodservice system with a microwave oven: Injured aerobic bacteria during food product flowApplied Microbiology and Biotechnology, 1981
- Fate of Staphylococcus aureus in Beef Loaf, Potatoes and Frozen and Canned Green Beans after Microwave-Heating in a Simulated Cook/Chill Hospital Foodservice SystemJournal of Food Protection, 1980
- Effect of Microwaves on Microorganisms in FoodsJournal of Food Protection, 1980
- Microwave Meat Roasting*The Journal of Microwave Power, 1976
- QUALITY OF FOODS AFTER COOKING IN 915 MHz AND 2450 MHz MICROWAVE APPLIANCES USING PLASTIC FILM COVERSJournal of Food Science, 1975