02048nam a2200289 a 4500 vtls000046263 KUKTEM 20251117150338.0 100614t2010 iaua f 001 0 eng d 9780813801483 0813801486 201107140029 VLOAD 201101171432 asmadi 201101131542 asmadi 201101131541 asmadi 201006141010 safura UMP QR117 .T44 2010 Thermal processing of ready-to-eat meat products / C. Lynn Knipe, Robert E. Rust [editors] Ames, Iowa : Wiley-Blackwell, 2010 xi, 237 p. : ill. ; 24 cm. Includes bibliographical references and index 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 Food Microbiology Food Effect of heat on Industrial microbiology Safety measures Meat Preservation Knipe, C. Lynn Rust, Robert E. 0 0 0 0 10000 10000 2019-09-04 570.71 0 QR117 .T44 2010 0000053012 2019-09-04 00:00:00 1 570.71 2019-09-04 OPEN VIRTUA40 56451 56457 VTLSSORT0080*0200*0201*0400*0900*2450*2600*3000*5040*5050*6500*6501*6502*6503*7000*7001*9991