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

Contributor(s): Knipe, C. Lynn | Rust, Robert E.
Publisher: Ames, Iowa : Wiley-Blackwell, c2010Description: xi, 237 p. : ill. ; 24 cm.ISBN: 9780813801483 (hbk.).Subject(s): Food -- Microbiology | Food -- Effect of heat on | Meat -- PreservationDDC classification: 664.001579
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.
Item type Current location Shelf location Call number Copy number Status Notes Date due Barcode Remark
Main Collection TU External Storage-LCS
664.001579 THE 2010 (Browse shelf) 1 Available SBSxx,36000,03,GR 5000024642 Please fill up online form at https://taylorslibrary.taylors.edu.my/services/external_storage1
Main Collection Taylor's Library-TU

Floor 4, Shelf 28, Side 2, TierNo 4, BayNo 1

 664.001579 THE 2010 (Browse shelf) 1 Available SCAFS,70006,03,CL 5000098808
Main Collection Taylor's Library-TU

Floor 4, Shelf 28 , Side 2, TierNo 4, BayNo 1

 664.001579 THE 2010 (Browse shelf) 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.