Influence of food composition type on the microwave heating time in relation to the inactivation of Salmonella enterica serovar Enteritidis and Shiga-toxigenic Escherichia coli (STEC) O157

• New, C.Y. ,
• Abdul Rahman, R. ,
• Mohammed, A.S. ,
• Ubong, A. ,
• Chang, W.S. ,
• Thung, T.Y. ,
• Tan, C.W. ,
• Lee, E. ,
• Tang, J.-Y.-H. ,
• Son, R.

Affiliations

New, C.Y.

Abdul Rahman, R.

Mohammed, A.S.

Ubong, A.

Chang, W.S.

Thung, T.Y.

Tan, C.W.

Lee, E.

Tang, J.-Y.-H.

Son, R.