1[5]Goksoy E.O., James C., Corry J.E.L. 2000, The effect of short time microwave exposures on inoculated pathogens on chicken and the shelf-life of uninoculated chicken meat. Journal of Food Engineering. 45(3):153～160 被引量：1
2[6]Paterson, J.L., Cramston, P.M., Loh, W.H. 1995, Extending the storage life of chilled beef. The Journal of Microwave Power and Eletromagnetic Energy, 2(30): 97～101 被引量：1
7Wong E.,Linton R.H.,Gerrard D.E.Reduction of Escherichia coil and Salmonella senftenberg on pork skin and pork muscle using ultraviolet light[J].Food Microbiology,1998,(15):415-423. 被引量：1
8Decareau P V. Microwave in the food processing industry [M]. Orlando: Academic, 1985. 被引量：1
