عنوان

Thermal processing of ready-to-eat meat products

شماره استاندارد

12269

عنوان اصلي

Thermal processing of ready-to-eat meat products

محل نشرو پخش و غیره

Ames, Iowa

نام ناشر، پخش کننده و غيره

Wiley-Blackwell

تاریخ نشرو بخش و غیره

2010

نام خاص و کميت اثر

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

متن يادداشت

Includes bibliographical references and index

متن يادداشت

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

عنصر شناسه ای

$AFood$BMicrobiology

عنصر شناسه ای

$AFood$BEffect of heat on

عنصر شناسه ای

$AIndustrial microbiology$BSafety measures

عنصر شناسه ای

$AMeat$BPreservation

شماره

شماره رده

کد نقش

TI

عنصر شناسه اي

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

عنصر شناسه اي

AU nnyL .C ,epinK

عنصر شناسه اي

AU E treboR ,tsuR

نحوه قرار گرفتن مدرك روي قفسه

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