About FAO News Multimedia Main topics Statistics Members Publications

FAO AGRIS - International System for Agricultural Science and Technology

Advanced Search

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
Volume 42 Issue 9 ISSN 0033-1988
Pagination
pp. 389-391
Other Subjects
Microondas/ coccion; Agent pathogene; Microondes/ cuisson; Viande hachee; Contaminacion biologica; Tratamiento termico; Microwave radiation/ cooking; Organismos patogenos
Language
Czech
Note
3 graphs, 1 table. Summaries (De, En)
Type
Summary
1992-08-15
AGRIS AP
Data Provider

This bibliographic record has been provided by Matica Srpska Library

Discover this data provider's collection in AGRIS

Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at [email protected]