NUST Institutions Library Catalogue

Thermal processing of ready-to-eat meat products / C. Lynn Knipe, Robert E. Rust [editors].

Contributor(s): Knipe, C. Lynn | Rust, Robert EMaterial type: TextTextPublisher: Ames, Iowa : Wiley-Blackwell, 2010Description: xi, 237 p. : ill. ; 24 cmISBN: 9780813801483 ; 0813801486 Subject(s): Food -- Microbiology | Food -- Effect of heat on | Industrial microbiology -- Safety measures | Meat -- PreservationDDC classification: 664.001579 LOC classification: QR117 | .T44 2010
Contents:
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.
Dissertation note: .
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Item type Current location Home library Collection Call number Status Date due Barcode Item holds
Book Book US-Pakistan Center for Advanced Studies in Energy (USPCAS-E)
US-Pakistan Center for Advanced Studies in Energy (USPCAS-E)
NFIC 664.001579 THE 2010 (Browse shelf) Available CAS-E0001288
Total holds: 0

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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.

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