EFFECT OF MICROWAVE HEATING OF PRECOOKED CHICKEN ON Clostridiutn perfringens
- 1 January 1974
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 39 (1) , 211-212
- https://doi.org/10.1111/j.1365-2621.1974.tb01026.x
Abstract
No abstract availableKeywords
This publication has 11 references indexed in Scilit:
- OCCURRENCE OF Clostridium perfringens IN BROILER PROCESSING AND FURTHER PROCESSING OPERATIONSJournal of Food Science, 1971
- DESTRUCTION OF SALMONELLAE BY MICROWAVE HEATING OF FISH WITH IMPLICATIONS FOR FISH PRODUCTS1Journal of Milk and Food Technology, 1971
- The incidence of clostridia in poultry carcasses and poultry processing plantsBritish Poultry Science, 1971
- The distribution of clostridia in poultry processing plantsBritish Poultry Science, 1970
- CLOSTRIDIUM PERFRINGENS FOOD POISONING1,2Journal of Milk and Food Technology, 1970
- WHAT THE SANITARIAN SHOULD KNOW ABOUT CLOSTRIDIUM PERFRINGENS FOODBORNE ILLNESSJournal of Milk and Food Technology, 1969
- Effect of Microwaves on Escherichia coli and Bacillus subtilisApplied Microbiology, 1967
- Sporulation of Clostridium perfringens in a Modified Medium and Selected FoodsApplied Microbiology, 1967
- Effects of Microwave Cookery on the Bacterial Counts of FoodJournal of Applied Bacteriology, 1965