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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

325 related items for PubMed ID: 12224424

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  • 2. 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
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  • 4. Comparison of the effects of microwave cooking and conventional cooking methods on the composition of fatty acids and fat quality indicators in herring.
    Regulska-llow B, Ilow R.
    Nahrung; 2002 Dec; 46(6):383-8. PubMed ID: 12577584
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  • 5. Microbiological characteristics of "androlla", a Spanish traditional pork sausage.
    García Fontán MC, Lorenzo JM, Parada A, Franco I, Carballo J.
    Food Microbiol; 2007 Feb; 24(1):52-8. PubMed ID: 16943094
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  • 8. [Microbiological quality of muesli samples purchased in retail network].
    Wójcik-Stopczyńska B.
    Rocz Panstw Zakl Hig; 2003 Feb; 54(3):269-74. PubMed ID: 14755854
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  • 9. Effect of different packaging methods and storage temperature on microbiological and physicochemical quality characteristics of meatball.
    Yilmaz I, Demirci M.
    Food Sci Technol Int; 2010 Jun; 16(3):259-65. PubMed ID: 21339142
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  • 11. Survivability of Salmonella cells in popcorn after microwave oven and conventional cooking.
    Anaya I, Aguirrezabal A, Ventura M, Comellas L, Agut M.
    Microbiol Res; 2008 Jun; 163(1):73-9. PubMed ID: 16793250
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  • 12. Effect of various chemical decontamination treatments on natural microflora and sensory characteristics of poultry.
    del Río E, Panizo-Morán M, Prieto M, Alonso-Calleja C, Capita R.
    Int J Food Microbiol; 2007 Apr 20; 115(3):268-80. PubMed ID: 17320231
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  • 18. Development of an integrated model for heat transfer and dynamic growth of Clostridium perfringens during the cooling of cooked boneless ham.
    Amézquita A, Weller CL, Wang L, Thippareddi H, Burson DE.
    Int J Food Microbiol; 2005 May 25; 101(2):123-44. PubMed ID: 15862875
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  • 20. The effect of short-time microwave exposures on Escherichia coli O157:H7 inoculated onto chicken meat portions and whole chickens.
    Apostolou I, Papadopoulou C, Levidiotou S, Ioannides K.
    Int J Food Microbiol; 2005 May 01; 101(1):105-10. PubMed ID: 15878411
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