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المؤلفون: K.G. Ioannides, Chrissanthy Papadopoulou, S. Levidiotou, I. Apostolou
المصدر: Scopus-Elsevier
مصطلحات موضوعية: animal structures, Hot Temperature, Meat, Time Factors, chicken, Colony Count, Microbial, Biology, medicine.disease_cause, Escherichia coli O157, Microbiology, survival, microwaves, Chicken breast, Meat/*microbiology, Animal science, foods, Microwaves, medicine, Chickens/*microbiology, Food microbiology, Animals, salmonella-typhimurium, consumption, h7 [escherichia coli o157], Escherichia coli O157/*growth & development/*radiation effects, Escherichia coli, milk, Inoculation, General Medicine, destruction, biology.organism_classification, Enterobacteriaceae, Consumer Product Safety, Microwave heating, Food Irradiation, Food Microbiology, Food irradiation, listeria-monocytogenes, Chickens, Microwave, Food Science