The Effect of Brief Microwave Treatment on Numbers of Bacteria in Fresh Chicken Patties
Open Access
- 1 January 1978
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 57 (1) , 296-297
- https://doi.org/10.3382/ps.0570296
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Composition, Microbial Content, and Stability of Chicken Patties Held at Refrigerator TemperaturePoultry Science, 1977
- Eating Quality of Ground Chicken-Soy PattiesPoultry Science, 1976
- Destruction of Salmonellae on Poultry Meat With Lysozyme, EDTA, X-Ray, Microwave and ChlorinePoultry Science, 1975
- Destruction of Escherichia coli and Salmonella typhimurium in Microwave-cooked SoupsJournal of Milk and Food Technology, 1975
- Survival of Clostridium Perfringens on Chicken Cooked with Microwave EnergyPoultry Science, 1974