عنوان

Thermal processing of ready-to-eat meat products

12269

Thermal processing of ready-to-eat meat products

Ames, Iowa

Wiley-Blackwell

2010

xi, 237 p. : ill. ; 24 cm.

Includes bibliographical references and index

Heat 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

$AFood$BMicrobiology

$AFood$BEffect of heat on

$AIndustrial microbiology$BSafety measures

$AMeat$BPreservation

TI

C. Lynn Knipe, Robert E. Rust ]editors[

AU nnyL .C ,epinK

AU E treboR ,tsuR

)┌ش‌╪ش╪س‌╪س╪ض╪س‌┘۶┘۷ ┘۵╪▒┌ش‌╪▓┘، ┌ش‌╪┤╪س‌┘۸╪▒╪▓┘، )╪ش┘۷╪▒╪س‌┘۶ :ع‌۰ئ█╕█░