Knipe, C. Lynn Rust, Robert E. text iau Ames, Iowa Wiley-Blackwell 2010 monographic eng

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xi, 237 p. : ill. ; 24 cm. 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 specialized C. Lynn Knipe, Robert E. Rust [editors] Includes bibliographical references and index Food Microbiology Food Effect of heat on Industrial microbiology Safety measures Meat Preservation 9780813801483 0813801486 UMP 100614 20251117150338.0 vtls000046263