Thermal processing of ready-to-eat meat products 
C. Lynn Knipe, Robert E. Rust [editors] 
 - Chichester, West Sussex, U.K. ; Malden, MA  Wiley-Blackwell  2010 
 - xi, 237 p. : ill. ; 24 cm. 
<br/><br/> Includes bibliographical references and index 
<br/><br/><label>ISBN: </label>9780813801483 
<br/><br/><label>ISSN: </label>2009015160 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food - Effect of heat on<br/>Food - Microbiology<br/>Industrial microbiology - Safety measures<br/>Meat - Preservation
<br/><br/><label>Dewey Class. No.: </label>664.001579 KNI