References
- Centers for Decease Control and Prevention (2010) “48 M Americans get sick from foodborne illnesses each year”. http://www.ift.org/food-technology/newsletters/ift-weekly-newsletter/2010/december/121510.aspx
- IMPI (2011) “Consumer Uses and Attitudes Regarding Microwave Ovens and Microwavable Products”, 2011 Consumer Survey. International Microwave Power Institute, Mechanicsville VA.
- Schiffmann R. F. (2005) “Techniques for Accurately Measuring Temperature in Static Liquids During Microwave Heating”, AMPERE 10 International Conference on Microwave and High Frequency Heating, September 12–15, Modena, Italy.
- US Food and Drug Administration (2011) “Safe Food Handling: What You Need to Know. Food Facts” http://www.fda.gov/food/resourcesforyou/consumers/ucm255180.htm
- Vadivambal R. and Jayas D. S. (2011) “Non-uniform Temperature Distribution During Microwave Heating of Food Materials-A Review”, J. Bioprocess 21 Technology, 3: pp. 161–171.