Effect of Evaporative Cooling, Fat Content and Food Type on Pathogen Survival during Microwave Cooking
Due to the rapid nature of microwave heating, the microbiological safety of foods prepared in the microwave has been in question for several years. Because foods are heated from the inside out and are strictly governed by their own internal properties such as ionic content, moisture level and speci...
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Virginia Tech
2014
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| Online Access: | http://hdl.handle.net/10919/35830 http://scholar.lib.vt.edu/theses/available/etd-11272000-153555/ |