| Description |
xi, 237 pages : illustrations ; 24 cm |
| Summary |
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. |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Food -- Microbiology.
|
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Food -- Effect of heat on.
|
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Industrial microbiology -- Safety measures.
|
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Meat -- Preservation.
|
| Author |
Knipe, C. Lynn.
|
|
Rust, Robert E.
|
| LC no. |
2009015160 |
| ISBN |
9780813801483 hardback alkaline paper |
|
0813801486 hardback alkaline paper |
|
