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20190516093000.0 |
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100724s2010 iau eng |
| 020 |
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|a 0813801486 (hardback : alk. paper)
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| 020 |
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|a 9780813801483 (hardback : alk. paper)
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| 050 |
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|a QR117
|b .T44 2010
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| 090 |
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|a QR117
|b .T44 2010
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|a Thermal processing of ready-to-eat meat products
|c C. Lynn Knipe, Robert E. Rust [editors]
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| 260 |
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|a Ames, Iowa :
|b Wiley-Blackwell ,
|c c2010
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| 300 |
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|a xi, 237 p. :
|b ill. ;
|c 24 cm.
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| 504 |
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|a Includes bibliographical references and index
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| 505 |
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|a Heat and mass transfer / Bradley P. Marks -- Microbiology of cooked meats / Aubrey F. Mendonca -- Fundamentals of continuous thermal processing / Donald Burge -- Thermal processing of slurries / Darrell Horn, Daniel Voit -- Processing interventions to inhibit Listeria monocytogenes growth in ready-to-eat meat products / C. Lynn Knipe -- Introduction to lethality equations / Bradley P. Marks -- Predictive Microbiology Information Portal with particular reference to the USDA - Pathogen Modeling Program / Vijay Juneja, Andy Hwang, Mark Tamplin -- Supporting documentation materials for HACCP decisions / Mary Kay Folk -- The ten principles of sanitary design for ready-to-eat processing equipment / David Kramer -- Principles of sanitary design for facilities / David Kramer -- Third party audits / Robert E. Rust -- Food safety beyond guidelines and regulations / Bradley P. Marks -- Appendix A. Objectives and critical elements of thermal processing of ready-to-eat meat products / Erwin Waters
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| 650 |
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|a Food
|x Effect of heat on
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| 650 |
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|a Food
|x Microbiology
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| 650 |
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|a Industrial microbiology
|x Safety measures
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| 650 |
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|a Meat
|x Preservation
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| 700 |
1 |
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|a Knipe, C. Lynn ,
|e author
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| 700 |
1 |
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|a Rust, Robert E. ,
|e author
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| 999 |
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|a 1000134316
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
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