TY  - BOOK
AU  - Knipe,C.Lynn
AU  - Rust,Robert E.
TI  - Thermal processing of ready-to-eat meat products
SN  - 9780813801483 (hbk.)
U1  - 664.001579 
PY  - 2010///
CY  - Ames, Iowa
PB  - Wiley-Blackwell
KW  - Food
KW  - Microbiology
KW  - Effect of heat on
KW  - Meat
KW  - Preservation
N1  - 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
ER  -