Microwave vs. conventional oven cooking of chicken: relationship of internal temperature to surface contamination by Salmonella typhimurium.

Effect of Microwaves on Microorganisms in Foods

Daniel Y.C. Fung, F.E. Cunningham · Journal of Food Protection · 1980 · 106 citations

Agriculture, Food Science, Microbiology +10

Destruction of Escherichia coli and Salmonella typhimurium in Microwave-cooked Soups

K. A. CULKIN, Daniel Y.C. Fung · Journal of Milk and Food Technology · 1975 · 80 citations

Agriculture, Food Science, Microbiology +17

Enrichment and Plating Methodology for Salmonella Detection in Food. A Review1

D.J. FAGERBERG, John S. Avens · Journal of Milk and Food Technology · 1976 · 42 citations

Agriculture, Food Science, Microbiology +14

Destruction of Salmonellae on Poultry Meat With Lysozyme, EDTA, X-Ray, Microwave and Chlorine

J. S. Teotia, B.F. Miller · Poultry Science · 1975 · 38 citations · Full text

Agriculture, Food Science, Poultry Science +17

Salmonella and the food industry ‐ methods for isolation, identification and enumeration

John H. Litchfield, N. F. Insalata · C R C Critical Reviews in Food Technology · 1973 · 35 citations

Agriculture, Food Science, Microbiology +14