PubAg

Main content area

Radio frequency heating of comminuted meats - considerations in relation to microbial challenge studies

Author:
Byrne, B., Lyng, J.G., Dunne, G., Bolton, D.J.
Source:
Food control 2010 v.21 no.2 pp. 125-131
ISSN:
0956-7135
Subject:
luncheon meats, pork, cooking, microwave cooking, Bacillus cereus, Clostridium perfringens, spore-forming bacteria, bacterial spores, dielectric properties, thermal properties, food pathogens, antibacterial properties, cooling, inactivation temperature, vegetative cells, plate count
Agid:
2204825