MARC details
| 000 -LEADER |
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| fixed length control field |
02048nam a2200289 a 4500 |
| 001 - CONTROL NUMBER |
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| control field |
vtls000046263 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
KUKTEM |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20251117150338.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
100614t2010 iaua f 001 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9780813801483 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0813801486 |
| 039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE] |
|---|
| Level of rules in bibliographic description |
201107140029 |
| Level of effort used to assign nonsubject heading access points |
VLOAD |
| Level of effort used to assign subject headings |
201101171432 |
| Level of effort used to assign classification |
asmadi |
| Level of effort used to assign subject headings |
201101131542 |
| Level of effort used to assign classification |
asmadi |
| Level of effort used to assign subject headings |
201101131541 |
| Level of effort used to assign classification |
asmadi |
| -- |
201006141010 |
| -- |
safura |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
UMP |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) |
|---|
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
QR117 .T44 2010 |
| 245 00 - TITLE STATEMENT |
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| Title |
Thermal processing of ready-to-eat meat products / |
| Statement of responsibility, etc. |
C. Lynn Knipe, Robert E. Rust [editors] |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
Ames, Iowa : |
| Name of publisher, distributor, etc. |
Wiley-Blackwell, |
| Date of publication, distribution, etc. |
2010 |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xi, 237 p. : |
| Other physical details |
ill. ; |
| Dimensions |
24 cm. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references and index |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
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 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food |
| General subdivision |
Microbiology |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food |
| General subdivision |
Effect of heat on |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Industrial microbiology |
| General subdivision |
Safety measures |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Meat |
| General subdivision |
Preservation |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Knipe, C. Lynn |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Rust, Robert E. |