Thermal processing of ready-to-eat meat products / 
C. Lynn Knipe, Robert E. Rust [editors]. 
 - Ames, Iowa :  Wiley-Blackwell,  2010. 
 - xi, 237 p. :  ill. ;  24 cm. 
<br/><br/>
<br/><br/>Includes bibliographical references and index. 
<br/><br/>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. 
<br/><br/><label>ISBN: </label>9780813801483  0813801486  
<br/><br/><label>LCCN: </label>2009015160 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food--Microbiology.<br/>Food--Effect of heat on.<br/>Industrial microbiology--Safety measures.<br/>Meat--Preservation.
<br/><br/><label>LC Class. No.: </label>QR117  / .T44 2010 
<br/><br/><label>Dewey Class. No.: </label>664.001579  / THE 2010