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Effect of Microwave Radiation on Microorganisms in Fish Meals

References Anaya I.I., Aguirrezabal A.A., Ventura M.M., Comellas L.L., Agut M.M. (2008). Survivability of Salmonella cells in popcorn after microwave oven and conventional cooking. Microbiol. Res., 163: 73–79. Aziz N.H., Mahrous S.R., Youssef B.M. (2002). Effect of gamma-ray and microwave treatment on the shelf-life of beef products stored at 5°C. Food Control, 13: 437–444. Buffo R.A., Holley R.A. (2006). Effects of food processing on disease agents. In: Food borne infections and intoxications, Riemann H.P., Cliver D.O. (eds). Elsevier Academic Press

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