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005			20251117150338.0
008			100614t2010 iaua f 001 0 eng d
020			_a9780813801483
020			_a0813801486
039		9	_a201107140029 _bVLOAD _c201101171432 _dasmadi _c201101131542 _dasmadi _c201101131541 _dasmadi _y201006141010 _zsafura
040			_aUMP
090			_aQR117 .T44 2010
245	0	0	_aThermal processing of ready-to-eat meat products / _cC. Lynn Knipe, Robert E. Rust [editors]
260			_aAmes, Iowa : _bWiley-Blackwell, _c2010
300			_axi, 237 p. : _bill. ; _c24 cm.
504			_aIncludes bibliographical references and index
505	0		_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
650		0	_aFood _xMicrobiology
650		0	_aFood _xEffect of heat on
650		0	_aIndustrial microbiology _xSafety measures
650		0	_aMeat _xPreservation
700	1		_aKnipe, C. Lynn
700	1		_aRust, Robert E.
999			_aVIRTUA40 _c56451 _d56457
999			_aVTLSSORT0080*0200*0201*0400*0900*2450*2600*3000*5040*5050*6500*6501*6502*6503*7000*7001*9991