Microbiological quality and survivability of Escherichia coli P511 in microwavable food
Microwave heating utilizes electromagnetic waves of certain frequencies to produce heat energy in the material and is able to achieve high temperature-short time processing for bacterial destruction while the thermal degradation of the food components is reduced. However, the non-uniformity of micro...
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| Format: | Undergraduate Final Project Report |
| Published: |
2016
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| Online Access: | http://discol.umk.edu.my/id/eprint/6623/ |
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