Thermal processing of ready-to-eat meat products / 
C. Lynn Knipe, Robert E. Rust [editors]. 
 - Ames, Iowa :  Wiley-Blackwell,  c2010. 
 - xi, 237 p. :  ill. ;  24 cm. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>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. 
<br/><br/><label>ISBN: </label>9780813801483 (hbk.) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food--Microbiology.<br/>Food--Effect of heat on.<br/>Meat--Preservation.
<br/><br/><label>Dewey Class. No.: </label>664.001579  / THE 2010