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

Contributor(s): Publication details: Ames, Iowa : Wiley-Blackwell, c2010.Description: xi, 237 p. : ill. ; 24 cmISBN:
  • 9780813801483 (hbk.)
Subject(s): DDC classification:
  • 664.001579 THE 2010
Contents:
1. Heat and mass transfer - 2. Microbiology of cooked meats - 3. Fundamentals of continuous thermal processing - 4. Thermal processing of slurries - 5. Processing interventions to inhibit Listera - 6. Introduction to Lethality equations - 7. Predictive microbiology information portal with particular reference to the USDA-Pathogen modeling program - 8. Supporting documentation materials for HACCP decisions - 9. The ten principles of sanitary design for ready-to-eat processing equipment - 10. Principles of sanitary design for facilities - 11, Third-party audits - 12. Food safety beyond guidelines and regulations.
Holdings
Cover image Item type Current library Home library Collection Shelving location Shelf location Call number Materials specified Vol info Copy number Status Notes Date due Barcode Item holds Item hold queue priority Course reserves
Main Collection Taylor's Library-TU

Floor 4, Shelf 28 , Side 2, TierNo 3, BayNo 2

 664.001579 THE 2010 (Browse shelf(Opens below)) 1 Available SBSxx,36000,03,GR 5000108138

Includes bibliographical references and index.

1. Heat and mass transfer - 2. Microbiology of cooked meats - 3. Fundamentals of continuous thermal processing - 4. Thermal processing of slurries - 5. Processing interventions to inhibit Listera - 6. Introduction to Lethality equations - 7. Predictive microbiology information portal with particular reference to the USDA-Pathogen modeling program - 8. Supporting documentation materials for HACCP decisions - 9. The ten principles of sanitary design for ready-to-eat processing equipment - 10. Principles of sanitary design for facilities - 11, Third-party audits - 12. Food safety beyond guidelines and regulations.