.png){kind=logo}
Stock image for illustration purposes only - book cover, edition or condition may vary.
Thermal Processing of Ready-to-Eat Meat Products
C. Lynn Knipe
€ 271.41
FREE Delivery in Ireland
Description for Thermal Processing of Ready-to-Eat Meat Products
Hardcover. Critical technical information on thermal processing of RTE meat products Editors and authors are renowned meat industry experts Covers key regulatory aspects of RTE meat production. Editor(s): Knipe, C. Lynn; Rust, Robert E. Num Pages: 248 pages, Illustrations. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 236 x 160 x 17. Weight in Grams: 544.
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.
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.
Product Details
Format
Hardback
Publication date
2009
Publisher
Iowa State University Press United States
Number of pages
248
Condition
New
Number of Pages
256
Place of Publication
Hoboken, United Kingdom
ISBN
9780813801483
SKU
V9780813801483
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
About C. Lynn Knipe
C. Lynn Knipe, PhD, is associate professor in the departments of Food Science and Technology and Animal Science, and the Extension Processed Meats Specialist at The Ohio State University, Columbus, OH. Robert E. Rust is professor emeritus in the department of Animal Science at Iowa State University, Ames, IA, and continues to serve as a consultant to the meat ... Read more
Reviews for Thermal Processing of Ready-to-Eat Meat Products