Guo, Q <br/><br/>
Efficacy of radio frequency cooking in the reduction of Escherichia coli and shelf stability of ground beef.  [electronic resource] 

 -  Food microbiology  Apr 2006 
 - 112-8 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0740-0020 
<br/><br/><label>Standard No.: </label>10.1016/j.fm.2005.02.004  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Cattle<br/>Colony Count, Microbial<br/>Consumer Product Safety<br/>Cooking--methods<br/>Escherichia coli K12--growth & development<br/>Food Handling--methods<br/>Food Microbiology<br/>Food Preservation--methods<br/>Hot Temperature<br/>Humans<br/>Meat Products--microbiology<br/>Radio Waves<br/>Time Factors