These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
166 related articles for article (PubMed ID: 7003155)
1. Cook/chill foodservice system with a microwave oven: aerobic plate counts from beef loaf, potatoes and frozen green beans. Dahl CA; Matthews ME; Marth EH J Microw Power; 1980 Jun; 15(2):95-105. PubMed ID: 7003155 [TBL] [Abstract][Full Text] [Related]
2. Fate of Staphylococcus aureus in Beef Loaf, Potatoes and Frozen and Canned Green Beans after Microwave-Heating in a Simulated Cook/Chill Hospital Foodservice System Dahl CA; Matthews ME; Marth EH J Food Prot; 1980 Dec; 43(12):916-923. PubMed ID: 30836466 [TBL] [Abstract][Full Text] [Related]
3. Effect of microwave heating in cook/chill foodservice systems. Some data on temperature, yield, moisture and fat content of typical foods. Dahl CA; Matthews ME J Am Diet Assoc; 1980 Sep; 77(3):289-95. PubMed ID: 7410757 [TBL] [Abstract][Full Text] [Related]
4. Hospital cook/chill foodservices systems. Effect of end temperature of initial cooking on yield and moisture of beef loaf during processing. Dahl CA; Matthews ME J Am Diet Assoc; 1979 Jul; 75(1):34-6. PubMed ID: 571882 [TBL] [Abstract][Full Text] [Related]
5. Survival of Streptococcus faecium in Beef loaf and Potatoes after Microwave-Heating in a Simulated Cook/Chill Foodservice System Dahl CA; Matthews ME; Marth EH J Food Prot; 1981 Feb; 44(2):128-133. PubMed ID: 30836547 [TBL] [Abstract][Full Text] [Related]
6. Cook/Chill Foodservice Systems: Microbiological Quality of Beef Loaf at Five Process Stages. Dahl CA; Matthews ME; Marth EH J Food Prot; 1978 Oct; 41(10):788-793. PubMed ID: 30812153 [TBL] [Abstract][Full Text] [Related]
7. Effect of microwave heating in cook/chill food service system. Energy balance for heating beef loaf. Dahl CA; Matthews ME; Lund DB J Am Diet Assoc; 1981 Sep; 79(3):296-301. PubMed ID: 7264116 [TBL] [Abstract][Full Text] [Related]
8. Cook/Chill Foodservice Systems: Microbiological Quality and End-Point Temperature of Beef Loaf, Peas and Potatoes After Reheating by Conduction, Convection and Microwave Radiation Sawyer CA; Naidu YM; Thompson S J Food Prot; 1983 Dec; 46(12):1036-1043. PubMed ID: 30921876 [TBL] [Abstract][Full Text] [Related]
9. Cook/Chill Foodservice System with a Microwave Oven: Coliforms and Aerobic Counts from Turkey Rolls and Slices Ollinger-Snyder PA; Matthews ME J Food Prot; 1988 Feb; 51(2):84-86. PubMed ID: 30978768 [TBL] [Abstract][Full Text] [Related]
10. Sensory and microbiological qualities of beef loaf in four commissary food service treatments. Rini MJ; Cremer ML; Chipley JR J Am Diet Assoc; 1981 May; 78(5):483-9. PubMed ID: 7252007 [TBL] [Abstract][Full Text] [Related]
11. New automated microwave heating process for cooking and pasteurization of microwaveable foods containing raw meats. Huang L; Sites J J Food Sci; 2010 Mar; 75(2):E110-5. PubMed ID: 20492230 [TBL] [Abstract][Full Text] [Related]
12. Bacterial survival and thermal responses of beef loaf after microwave processing. Lin W; Sawyer C J Microw Power Electromagn Energy; 1988; 23(3):183-94. PubMed ID: 3069993 [TBL] [Abstract][Full Text] [Related]
13. Migration testing of plastics and microwave-active materials for high-temperature food-use applications. Castle L; Jickells SM; Gilbert J; Harrison N Food Addit Contam; 1990; 7(6):779-96. PubMed ID: 2150378 [TBL] [Abstract][Full Text] [Related]
14. Survival of Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella spp. on catfish fillets exposed to microwave heating in a continuous mode. Sheen S; Huang L; Sommers C J Food Sci; 2012 Aug; 77(8):E209-14. PubMed ID: 22860585 [TBL] [Abstract][Full Text] [Related]
15. Microwave oven heating for inactivation of Listeria monocytogenes on frankfurters before consumption. Rodríguez-Marval M; Geornaras I; Kendall PA; Scanga JA; Belk KE; Sofos JN J Food Sci; 2009 Oct; 74(8):M453-60. PubMed ID: 19799673 [TBL] [Abstract][Full Text] [Related]
16. Experimental investigation of different-shaped microwave-heated potatoes: thermal and quality characteristics analysis for food preservation. Singh D; Singh S; Patel SK; Sinha S; Arya RK; Singh D Environ Sci Pollut Res Int; 2023 Jan; 30(4):8416-8428. PubMed ID: 34988813 [TBL] [Abstract][Full Text] [Related]
17. Antilisterial properties of marinades during refrigerated storage and microwave oven reheating against post-cooking inoculated chicken breast meat. Fouladkhah A; Geornaras I; Nychas GJ; Sofos JN J Food Sci; 2013 Feb; 78(2):M285-9. PubMed ID: 23311403 [TBL] [Abstract][Full Text] [Related]
18. Effect of frozen storage, different thawing methods and cooking processes on the survival of Salmonella spp. and Escherichia coli O157:H7 in commercially shaped beef patties. Manios SG; Skandamis PN Meat Sci; 2015 Mar; 101():25-32. PubMed ID: 25462379 [TBL] [Abstract][Full Text] [Related]
19. Quality characteristics, cholesterol, and sodium content of turkey as affected by conventional, convection, and microwave heating. Prusa KJ; Hughes KV Poult Sci; 1986 May; 65(5):940-8. PubMed ID: 3725727 [TBL] [Abstract][Full Text] [Related]
20. Microbiological Quality of Foodservice Menu Items Produced and Stored by Cook/Chill, Cook/Freeze, Cook/Hot-Hold and Heat/Serve Methods Snyder PO; Matthews ME J Food Prot; 1984 Nov; 47(11):876-885. PubMed ID: 30934440 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]