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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
Opac: Controlla la disponibilità qui
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
Opac: Controlla la disponibilità qui
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
Opac: Controlla la disponibilità qui
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
Opac: Controlla la disponibilità qui