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Thermal processing of ready-to-eat meat products [[electronic resource] /] / C. Lynn Knipe, Robert E. Rust
| Thermal processing of ready-to-eat meat products [[electronic resource] /] / C. Lynn Knipe, Robert E. Rust |
| Autore | Knipe C. Lynn |
| Pubbl/distr/stampa | Ames, Iowa, : Blackwell Pub., 2009 |
| Descrizione fisica | 1 online resource (251 p.) |
| Disciplina |
664.001/579
664.9028 |
| Altri autori (Persone) | RustRobert E |
| Soggetto topico |
Food - Microbiology
Food - Effect of heat on Industrial microbiology - Safety measures Meat - Preservation |
| ISBN |
1-282-27886-X
9786612278860 0-8138-0861-8 0-8138-0853-7 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
THERMAL PROCESSING OF READY-TO-EAT MEAT PRODUCTS; Contents; Contributors; Preface; Chapter 1 Heat and Mass Transfer; Chapter 2 Microbiology of Cooked Meats; Chapter 3 Fundamentals of Continuous Thermal Processing; Chapter 4 Thermal Processing of Slurries; Chapter 5 Processing Interventions to Inhibit Listera monocytogenes Growth in Ready-to-Eat Meat Products; Chapter 6 Introduction to Lethality Equations; Chapter 7 Predictive Microbiology Information Portal with Particular Reference to the USDA-Pathogen Modeling Program; Chapter 8 Supporting Documentation Materials for HACCP Decisions
Chapter 9 The Ten Principles of Sanitary Design for Ready-to-Eat Processing EquipmentChapter 10 Principles of Sanitary Design for Facilities; Chapter 11 Third-Party Audits; Chapter 12 Food Safety Beyond Guidelines and Regulations; AppendixA Objectives and Critical Elements of Thermal Processing of Ready-to-Eat Meat Products; Index |
| Record Nr. | UNISA-996210336403316 |
Knipe C. Lynn
|
||
| Ames, Iowa, : Blackwell Pub., 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Thermal processing of ready-to-eat meat products [[electronic resource] /] / C. Lynn Knipe, Robert E. Rust
| Thermal processing of ready-to-eat meat products [[electronic resource] /] / C. Lynn Knipe, Robert E. Rust |
| Autore | Knipe C. Lynn |
| Pubbl/distr/stampa | Ames, Iowa, : Blackwell Pub., 2009 |
| Descrizione fisica | 1 online resource (251 p.) |
| Disciplina |
664.001/579
664.9028 |
| Altri autori (Persone) | RustRobert E |
| Soggetto topico |
Food - Microbiology
Food - Effect of heat on Industrial microbiology - Safety measures Meat - Preservation |
| ISBN |
1-282-27886-X
9786612278860 0-8138-0861-8 0-8138-0853-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
THERMAL PROCESSING OF READY-TO-EAT MEAT PRODUCTS; Contents; Contributors; Preface; Chapter 1 Heat and Mass Transfer; Chapter 2 Microbiology of Cooked Meats; Chapter 3 Fundamentals of Continuous Thermal Processing; Chapter 4 Thermal Processing of Slurries; Chapter 5 Processing Interventions to Inhibit Listera monocytogenes Growth in Ready-to-Eat Meat Products; Chapter 6 Introduction to Lethality Equations; Chapter 7 Predictive Microbiology Information Portal with Particular Reference to the USDA-Pathogen Modeling Program; Chapter 8 Supporting Documentation Materials for HACCP Decisions
Chapter 9 The Ten Principles of Sanitary Design for Ready-to-Eat Processing EquipmentChapter 10 Principles of Sanitary Design for Facilities; Chapter 11 Third-Party Audits; Chapter 12 Food Safety Beyond Guidelines and Regulations; AppendixA Objectives and Critical Elements of Thermal Processing of Ready-to-Eat Meat Products; Index |
| Record Nr. | UNINA-9910139752403321 |
|
Knipe C. Lynn
|
||
| Ames, Iowa, : Blackwell Pub., 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Thermal processing of ready-to-eat meat products [[electronic resource] /] / C. Lynn Knipe, Robert E. Rust
| Thermal processing of ready-to-eat meat products [[electronic resource] /] / C. Lynn Knipe, Robert E. Rust |
| Autore | Knipe C. Lynn |
| Pubbl/distr/stampa | Ames, Iowa, : Blackwell Pub., 2009 |
| Descrizione fisica | 1 online resource (251 p.) |
| Disciplina |
664.001/579
664.9028 |
| Altri autori (Persone) | RustRobert E |
| Soggetto topico |
Food - Microbiology
Food - Effect of heat on Industrial microbiology - Safety measures Meat - Preservation |
| ISBN |
1-282-27886-X
9786612278860 0-8138-0861-8 0-8138-0853-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
THERMAL PROCESSING OF READY-TO-EAT MEAT PRODUCTS; Contents; Contributors; Preface; Chapter 1 Heat and Mass Transfer; Chapter 2 Microbiology of Cooked Meats; Chapter 3 Fundamentals of Continuous Thermal Processing; Chapter 4 Thermal Processing of Slurries; Chapter 5 Processing Interventions to Inhibit Listera monocytogenes Growth in Ready-to-Eat Meat Products; Chapter 6 Introduction to Lethality Equations; Chapter 7 Predictive Microbiology Information Portal with Particular Reference to the USDA-Pathogen Modeling Program; Chapter 8 Supporting Documentation Materials for HACCP Decisions
Chapter 9 The Ten Principles of Sanitary Design for Ready-to-Eat Processing EquipmentChapter 10 Principles of Sanitary Design for Facilities; Chapter 11 Third-Party Audits; Chapter 12 Food Safety Beyond Guidelines and Regulations; AppendixA Objectives and Critical Elements of Thermal Processing of Ready-to-Eat Meat Products; Index |
| Record Nr. | UNINA-9910830349303321 |
|
Knipe C. Lynn
|
||
| Ames, Iowa, : Blackwell Pub., 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Thermal processing of ready-to-eat meat products / / C. Lynn Knipe, Robert E. Rust
| Thermal processing of ready-to-eat meat products / / C. Lynn Knipe, Robert E. Rust |
| Autore | Knipe C. Lynn |
| Pubbl/distr/stampa | Ames, Iowa, : Blackwell Pub., 2009 |
| Descrizione fisica | 1 online resource (251 p.) |
| Disciplina | 664.001/579 |
| Altri autori (Persone) | RustRobert E |
| Soggetto topico |
Food - Microbiology
Food - Effect of heat on Industrial microbiology - Safety measures Meat - Preservation |
| ISBN |
1-282-27886-X
9786612278860 0-8138-0861-8 0-8138-0853-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
THERMAL PROCESSING OF READY-TO-EAT MEAT PRODUCTS; Contents; Contributors; Preface; Chapter 1 Heat and Mass Transfer; Chapter 2 Microbiology of Cooked Meats; Chapter 3 Fundamentals of Continuous Thermal Processing; Chapter 4 Thermal Processing of Slurries; Chapter 5 Processing Interventions to Inhibit Listera monocytogenes Growth in Ready-to-Eat Meat Products; Chapter 6 Introduction to Lethality Equations; Chapter 7 Predictive Microbiology Information Portal with Particular Reference to the USDA-Pathogen Modeling Program; Chapter 8 Supporting Documentation Materials for HACCP Decisions
Chapter 9 The Ten Principles of Sanitary Design for Ready-to-Eat Processing EquipmentChapter 10 Principles of Sanitary Design for Facilities; Chapter 11 Third-Party Audits; Chapter 12 Food Safety Beyond Guidelines and Regulations; AppendixA Objectives and Critical Elements of Thermal Processing of Ready-to-Eat Meat Products; Index |
| Record Nr. | UNINA-9910877011203321 |
|
Knipe C. Lynn
|
||
| Ames, Iowa, : Blackwell Pub., 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||