TY  - BOOK
AU  - Knipe,C.Lynn
AU  - Rust,Robert E.
TI  - Thermal processing of ready-to-eat meat products
SN  - 9780813801483 
AV  - QR117 .T44 2010
U1  - 664.001579 22
PY  - 2010///
CY  - Ames, Iowa
PB  - Wiley-Blackwell
KW  - Food
KW  - Microbiology
KW  - Effect of heat on
KW  - Industrial microbiology
KW  - Safety measures
KW  - Meat
KW  - Preservation
N1  - 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
ER  -