http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
Comprehensively reviews individual common RTE food and their specific safety-related aspects since RTE foods are normally consumed without prior cooking, a step that kills pathogenic microorganisms that may be present in the food products.
1. Microbiology of ready-to-eat foods -- 2. Delicatessen salads -- 3. The safety of ready-to-eat dairy products -- 4. Seafood and restructured seafood -- 5. Modified atmosphere packaging for fruits and vegetables -- 6. Cooling of cooked ready-to-eat meats and computer simulation -- 7. Risk assessment and HACCP for ready-to-eat foods
Includes bibliographical references and index