Microwave Heating of Scrambled Eggs in a Hospital Foodservice System
- 1 September 1981
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 46 (5) , 1573-1581
- https://doi.org/10.1111/j.1365-2621.1981.tb04224.x
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- HOSPITAL READY‐PREPARED TYPE FOODSERVICE SYSTEM: TIME AND TEMPERATURE CONDITIONS, SENSORY AND MICROBIOLOGICAL QUALITY OF SCRAMBLED EGGSJournal of Food Science, 1980
- Factors that Contribute to Outbreaks of Foodborne DiseaseJournal of Food Protection, 1978
- Effect of Conventional and Microwave Heating on Pseudomonas putrefaciens, Streptococcus faecalis and Lactobacillus plantarum in Meat TissueJournal of Food Protection, 1977
- Thermal Destruction of Microorganisms in Meat by Microwave and Conventional CookingJournal of Food Protection, 1977
- Effects of Microwave Cookery on the Bacterial Counts of FoodJournal of Applied Bacteriology, 1965