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Thermal Processing of Ready-To-Eat Meat Products
C. Lynn Knipe (Author)
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Blackwell Pub Professional
· Hardcover
Thermal Processing of Ready-To-Eat Meat Products - C. Lynn Knipe
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Synopsis "Thermal Processing of Ready-To-Eat Meat Products"
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.
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All books in our catalog are Original.
The book is written in English.
The binding of this edition is Hardcover.
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