000			02234cam a2200349 a 4500
001			15706767
003			USPCAS-E
005			20180118181422.0
008			090421s2010 iaua b 001 0 eng
010			_a 2009015160
020			_a9780813801483
020			_a0813801486
035			_a(OCoLC)ocn156809999
040			_aDLC _cDLC _dBTCTA _dYDXCP _dBAKER _dC#P _dSDB _dDLC
050	0	4	_aQR117 _b.T44 2010
082	0	0	_a664.001579 _222 _bTHE 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.
502			_a.
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.
906			_a7 _bcbc _corignew _d1 _eecip _f20 _gy-gencatlg
942			_2ddc _cBK
999			_c356048 _d356048