A procedure to achieve fine control in MW processing of foods

Infrared Physics and Technology

Volumn 49, Issue 3 SPEC. ISS., 2007, Pages 292-296

  Cuccurullo, G ^a   Cinquanta, L ^b   Sorrentino, G ^a  

^a UNIVERSITY OF SALERNO   (Italy)

^b UNIVERSITY OF MOLISE   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

HEAT TREATMENT; HEATING; MICROWAVES;

FOOD PASTEURIZATION; LACTOBACILLUS PLANTARUM; MICROWAVE THERMAL INACTIVATION; THERMAL DEATH CURVES;

FOOD PROCESSING;

EID: 33845986756     PISSN: 13504495     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.infrared.2006.06.020     Document Type: Article

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