5825838

Source:http://linkedlifedata.com/resource/pubmed/id/5825838

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Predicate	Object
rdf:type	pubmed:Citation
lifeskim:mentions	umls-concept:C0004618, umls-concept:C0016452, umls-concept:C0026051, umls-concept:C0335326, umls-concept:C1280500
pubmed:issue	2
pubmed:dateCreated	1965-11-14
pubmed:language	eng
pubmed:journal	http://linkedlifedata.com/resource/pubmed/journal/7503050
pubmed:citationSubset	IM
pubmed:status	MEDLINE
pubmed:month	Aug
pubmed:issn	0021-8847
pubmed:author	pubmed-author:BagshaweK DKD, pubmed-author:LaceyB ABA, pubmed-author:McLellanM EME, pubmed-author:WinnerH IHI
pubmed:issnType	Print
pubmed:volume	28
pubmed:owner	NLM
pubmed:authorsComplete	Y
pubmed:pagination	331-5
pubmed:dateRevised	2010-11-18
pubmed:meshHeading	pubmed-meshheading:5825838-Cooking, pubmed-meshheading:5825838-Food Irradiation, pubmed-meshheading:5825838-Food Microbiology, pubmed-meshheading:5825838-Infrared Rays, pubmed-meshheading:5825838-Microwaves
pubmed:year	1965
pubmed:articleTitle	Effects of microwave cookery on the bacterial counts of food.
pubmed:publicationType	Journal Article, In Vitro