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Thermal Processing of Ready-To-Eat Meat Products - C. Lynn Rust, Robert E. Knipe
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C. Lynn Rust, Robert E. Knipe:

Thermal Processing of Ready-To-Eat Meat Products - new book

ISBN: 9780813801483

Thermal Processing of Ready-to-Eat Meat Products provides critical technical information on all aspects of thermal processing of RTE meat products. Edited and authored by the most experie… More...

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Knipe, C: Thermal Processing of Ready-to-Eat Meat Products
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Knipe, C: Thermal Processing of Ready-to-Eat Meat Products - hardcover

2009, ISBN: 9780813801483

Thermal Processing of Ready-to-Eat Meat Products provides critical technical information on all aspects of thermal processing of RTE meat products. Edited and authored by the most experie… More...

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Thermal Processing of Ready-to-Eat Meat Products - First edition

2009

ISBN: 9780813801483

Hardcover

Wiley-Blackwell, Gebundene Ausgabe, Auflage: 1. 256 Seiten, Publiziert: 2009-10-16T00:00:01Z, Produktgruppe: Buch, 0.54 kg, Industrie, Branchen & Berufe, Business & Karriere, Kategorien, … More...

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Thermal Processing of Ready-to-Eat Meat Products
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Thermal Processing of Ready-to-Eat Meat Products - First edition

2009, ISBN: 9780813801483

Hardcover

Wiley-Blackwell, Gebundene Ausgabe, Auflage: 1. 256 Seiten, Publiziert: 2009-10-16T00:00:01Z, Produktgruppe: Buch, 0.54 kg, Industrie, Branchen & Berufe, Business & Karriere, Kategorien, … More...

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Thermal Processing of Ready-To-Eat Meat Products
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Thermal Processing of Ready-To-Eat Meat Products - Paperback

ISBN: 9780813801483

*Thermal Processing of Ready-To-Eat Meat Products* / gebundene Ausgabe für 298.49 € / Aus dem Bereich: Bücher, Ratgeber, Essen & Trinken Medien > Bücher nein Buch (gebunden) Hardcover;Nat… More...

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Details of the book
Thermal Processing of Ready-to-Eat Meat Products
Author:
Title:
ISBN:

9780813801483


Thermal Processing of Ready-to-Eat Meat Products provides critical technical information on all aspects of thermal processing of RTE meat products. Edited and authored by the most experienced and knowledgeable people in the meat industry on this subject, the book addresses all technical and regulatory aspects of the production of RTE meat products, such as heat and mass transfer, pathogen lethality, post-packaging pasteurization, sanitary design, predictive equations and supportive documentation for HACCP.

Details of the book - Thermal Processing of Ready-to-Eat Meat Products


EAN (ISBN-13): 9780813801483
ISBN (ISBN-10): 0813801486
Hardcover
Paperback
Publishing year: 2009
Publisher: Knipe, C. Lynn, Rust, Robert E. Wiley-Blackwell
237 Pages
Weight: 0,522 kg
Language: eng/Englisch

Book in our database since 2008-05-31T16:07:40-04:00 (New York)
Detail page last modified on 2023-11-28T10:06:30-05:00 (New York)
ISBN/EAN: 9780813801483

ISBN - alternate spelling:
0-8138-0148-6, 978-0-8138-0148-3
Alternate spelling and related search-keywords:
Book author: rust, lynn
Book title: products, therma, eat not eat, need for meat, ready for anything

Information from Publisher

Author: C. Lynn Knipe; Robert E. Rust
Title: Thermal Processing of Ready-to-Eat Meat Products
Publisher: John Wiley & Sons
248 Pages
Publishing year: 2009-10-16
Weight: 1,536 kg
Language: English
209,00 € (DE)
Not available (reason unspecified)
187mm x 264mm x 44mm

BB; GB; Hardcover, Softcover / Biologie/Landwirtschaft, Gartenbau, Forstwirtschaft, Fischerei, Ernährung; Landwirtschaft; Lebensmittelkonservierung; Lebensmitteltechnik; Fertiggericht; Wärmebehandlung; Fleischverarbeitung

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 Listeramonocytogenes 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 10 Principles of Sanitary Design for Ready-to-Eat Processing Equipment Chapter 10 Principles of Sanitary Design for Facilities Chapter 11 Third Party Audits Chapter 12 Food Safety Beyond Guidelines and Regulations Appendix A Objectives and Critical Elements of Thermal Processing of Ready-to-Eat Meat Products

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