01744nam a2200241 a 4500001001400000003000700014005001700021008004100038020001800079020001500097040000800112245009600120260004100216300003300257504005000290505100400340650002301344650002801367650004501395650002301440700001901463700002001482vtls000046263KUKTEM20251117150338.0100614t2010    iaua   f      001 0 eng d  a9780813801483  a0813801486  aUMP00aThermal processing of ready-to-eat meat products /cC. Lynn Knipe, Robert E. Rust [editors]  aAmes, Iowa :bWiley-Blackwell,c2010  axi, 237 p. :bill. ;c24 cm.  aIncludes bibliographical references and index0 aHeat 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 0aFoodxMicrobiology 0aFoodxEffect of heat on 0aIndustrial microbiologyxSafety measures 0aMeatxPreservation1 aKnipe, C. Lynn1 aRust, Robert E.