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The influence of the microwave heating on the survival of selected pathogenous microorganisms in hamburgers

1991

Steinhauser, L. | Lukasova, J. (Vysoka Skola Veterinarni, Brno (CSFR)) | Tomancova, I.

AGROVOC Keywords
bacillus cereus beef biological contamination campylobacter carne de res carne picada clostridium perfringens contamination biologique escherichia heat treatment listeria monocytogenes microorganisme microorganismos microorganisms minced meat pathogens salmonella typhimurium staphylococcus aureus supervivencia survie survival temperatura temperature traitement thermique viande bovine
Bibliographic information
Prumysl Potravin (CSFR)
Volume 42 Issue 9 ISSN 0033-1988
Pagination
pp. 389-391
Other Subjects
Viande hachee; Contaminacion biologica; Organismos patogenos; Agent pathogene; Microwave radiation/ cooking; Microondas/ coccion; Microondes/ cuisson; Tratamiento termico
Language
Czech
Note
3 graphs, 1 table. Summaries (De, En)
Type
Summary
1992-08-15
AGRIS AP
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