Influence of food composition type on the microwave heating time in relation to the inactivation of Salmonella enterica serovar Enteritidis and Shiga-toxigenic Escherichia coli (STEC) O157

Bibliographic Details
Main Authors:	New, C.Y., Abdul Rahman, R., Mohammed, A.S., Ubong, A., Chang, W.S., Thung, T.Y., Tan, C.W., Lee, E., Tang, J.-Y.-H., Son, R.
Format:	Article
Language:	English
Published:	Rynnye Lyan Resources 2019-04-01
Series:	Food Research
Subjects:	Microwave heating Bacterial inactivation Food composition Salmonella enterica serovar Enteritidis STEC O157
Online Access:	https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_28__fr-2019-e02_new_3.pdf

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