Radio frequency heating of comminuted meats - considerations in relation to microbial challenge studies

Food Control

Volumn 21, Issue 2, 2010, Pages 125-131

  Byrne, B ^a   Lyng, J G ^b   Dunne, G ^a   Bolton, D J ^a  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

B. cereus; C. perfringens; Dielectric and thermal properties; Radio frequency cooking

Indexed keywords

BACILLUS CEREUS; BACTERIA (MICROORGANISMS); CLOSTRIDIUM PERFRINGENS;

EID: 69849094096     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2009.03.003     Document Type: Article

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