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Volumn , Issue , 2005, Pages 221-242

Measuring the heating performance of microwave ovens

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EID: 80355149357     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9781845690212.3.221     Document Type: Chapter
Times cited : (7)

References (24)
  • 1
    • 0028907809 scopus 로고
    • Survival of salmonella species in eggs poached using a microwave oven
    • Bates C.J., Spencer R.C. Survival of salmonella species in eggs poached using a microwave oven. Journal of Hospital Infection 1995, 29(7):121-127.
    • (1995) Journal of Hospital Infection , vol.29 , Issue.7 , pp. 121-127
    • Bates, C.J.1    Spencer, R.C.2
  • 8
    • 0028351656 scopus 로고
    • Protective effect of conventional cooking versus use of microwave ovens in an outbreak of salmonellosis
    • Gessner B.D., Bellerm M. Protective effect of conventional cooking versus use of microwave ovens in an outbreak of salmonellosis. American Journal of Epidemiology 1994, 139(7):903-909.
    • (1994) American Journal of Epidemiology , vol.139 , Issue.7 , pp. 903-909
    • Gessner, B.D.1    Bellerm, M.2
  • 9
    • 77957769330 scopus 로고    scopus 로고
    • International Electrotechnical Commission, Geneva, IEC Publications 60705:1999, 3rd edn.
    • IEC Household Microwave Ovens - Methods for Measuring Performance 1999, International Electrotechnical Commission, Geneva, IEC Publications 60705:1999. 3rd edn.
    • (1999) IEC Household Microwave Ovens - Methods for Measuring Performance
  • 11
    • 0008589182 scopus 로고
    • Factors affecting the microwave heating of chilled foods
    • James S.J. Factors affecting the microwave heating of chilled foods. Food Science and Technology Today 1993, 7(1):28-36.
    • (1993) Food Science and Technology Today , vol.7 , Issue.1 , pp. 28-36
    • James, S.J.1
  • 16
    • 50749132708 scopus 로고
    • UK voluntary labelling scheme for domestic microwave ovens and microwaveable foods
    • O'Leary M. UK voluntary labelling scheme for domestic microwave ovens and microwaveable foods. Trends in Food Science and Technology 1993, 4(3):355-357.
    • (1993) Trends in Food Science and Technology , vol.4 , Issue.3 , pp. 355-357
    • O'Leary, M.1
  • 23
    • 14444288524 scopus 로고    scopus 로고
    • Effect of microwave heating on survival of Salmonella typhimurium in artificially contaminated ready-to-eat foods
    • Tassinari A.D., Landgraf M. Effect of microwave heating on survival of Salmonella typhimurium in artificially contaminated ready-to-eat foods. Journal of Food Safety 1997, 10:239-248.
    • (1997) Journal of Food Safety , vol.10 , pp. 239-248
    • Tassinari, A.D.1    Landgraf, M.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.