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The effect of microwave and conventional cooking on the temperature profiles and microbial flora on minced beef

1991

Hollywood, N.W. (International Food Inst. of Queensland, Brisbane, Qld. (Australia)) | Varabioff, Y. | Mitchell, G.E.

AGROVOC Keywords
beef carne de res carne picada cocinado por microondas estufas flora microbiana flore microbienne four microbial flora microwave cooking minced meat ovens temperatura temperature viande bovine
Bibliographic information
Volume 14 Issue 1 ISSN 0168-1605
Pagination
pp. 67-75
Other Subjects
Viande hachee; Cuisson microondes; Listeria monocytogenes/ cooking; Listeria monocytogenes/ coccion; Listeria monocytogenes/ cuisson
Language
English
Note
20 refs.; Summary (En)
Type
Summary
1991-08-15
AGRIS AP
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