Destruction of Trichinella spiralis During Cooking
- 1 May 1983
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 48 (3) , 765-768
- https://doi.org/10.1111/j.1365-2621.1983.tb14894.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Trichinella spiralis: Effect of high temperature on infectivity in porkExperimental Parasitology, 1983
- Influence of Rapid Cooking Methods on the Survival of Trichinella spiralis in Pork Chops from Experimentally Infected PigsJournal of Food Science, 1982
- Efficacy of Microwave Cooking for Devitalizing Trichinae in Pork Roasts and ChopsJournal of Food Protection, 1982
- Microwave Meat Roasting*Journal of Microwave Power, 1976
- Effect of Temperature and Cut on Quality of Pork RoastJournal of the American Dietetic Association, 1970