Hollywood, N W <br/><br/>
The effect of microwave and conventional cooking on the temperature profiles and microbial flora of minced beef.  [electronic resource] 

 -  International journal of food microbiology  Oct 1991 
 - 67-75 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>0168-1605 
<br/><br/><label>Standard No.: </label>10.1016/0168-1605(91)90038-q  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Bacillus cereus--growth & development<br/>Bacteria--growth & development<br/>Cattle<br/>Colony Count, Microbial<br/>Food Microbiology<br/>Hot Temperature<br/>Listeria monocytogenes--growth & development<br/>Meat<br/>Microwaves<br/>Pseudomonas--growth & development