EFFECTS OF WATER AND MICROWAVE ENERGY PRECOOKING ON MICROBIOLOGICAL QUALITY OF CHICKEN PARTS

被引：27
作者：
CHEN, TC
CULOTTA, JT
WANG, WS
机构：
[1] MISSISSIPPI STATE UNIV,DEPT POULTRY SCI,STATE COLLEGE,MS 39762
[2] MISSISSIPPI STATE UNIV,DEPT MICROBIOL,STATE COLLEGE,MS 39762
来源：
JOURNAL OF FOOD SCIENCE | 1973年 / 38卷 / 01期
关键词：
D O I：
10.1111/j.1365-2621.1973.tb02801.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：155 / 157
页数：3
相关论文
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