Robert e rust (6 Ergebnisse)

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Gebunden. Zustand: New. 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 o.

Zustand: New. 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. . 2009. 1st Edition. Hardcover. . . . . Books ship from the US and Ireland. …

Buch. Zustand: Neu. Neuware - 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. Regulation of Ready-to-Eat (RTE) meat products requires processors to select an 'alternative' approach to producing safe RTE products, and the more desirable alternatives require greater technical expertise on the part of processors regarding the sufficiency of cooking (lethality) and chilling (stabilization).Thermal Processing of Ready-to-Eat Meat Products provides critical technical information on all aspects of thermal processing of RTE meat products. Compiling and expanding information from their successful one-of-a-kind university short course, the editors and authors are the most experienced and knowledgeable people in the meat industry on this subject. Thermal Processing of Ready-to-Eat Meat Products 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.Special Features:Critical technical information on thermal processing of RTE meat productsRenowned meat industry experts serve as editors and authorsCovers key regulatory aspects of RTE meat production.…

Haarlem, De Haan, 1978. 27 x 21 cm. Gebonden met stofomslag. Hardcover. Met illustraties in z/w. 245 pag. + index. UITSTEKEND EXEMPLAAR [Muziek / Music [Muziek/Musici] ].