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Radio frequency heating of comminuted meats - considerations in relation to microbial challenge studies
- Byrne, B., Lyng, J.G., Dunne, G., Bolton, D.J.
- Food control 2010 v.21 no.2 pp. 125-131
- 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