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Books on the topic 'Cooked meat product'

Author: Grafiati

Published: 4 June 2021

Last updated: 6 February 2022

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1

United States. Food Safety and Inspection Service. Media Relations Office. Requirements for cooked uncured meat products. U.S. Dept. of Agriculture, Food Safety and Inspection Service, FSIS Information Office, 1993.

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2

United States. Food Safety and Inspection Service. Generic HACCP model for fully cooked, not shelf-stable meat and poultry products. The Service, 1997.

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3

Jill, Cox, ed. Ingrédients de cuisine. Könemann, 2000.

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4

Joseph, Lenges, ed. Curing technology for cooked meat products: An update. ECCEAMST, 1995.

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5

National Live Stock and Meat Board., ed. The Meat Board's lessons on meat. Education Dept., National Live Stock and Meat Board, 1991.

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6

Generic HACCP model for fully cooked, not shelf stable meat and poultry products. U.S. Dept. of Agriculture, Food Safety and Inspection Service, 1999.

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7

Ltd, Publications International, ed. Favorite brand name meat, poultry & seafood. Publications International, 1997.

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8

United States. Food Safety and Inspection Service., ed. Generic HACCP model for heat treated but not fully cooked, not shelf stable meat and poultry products. United States Dept. of Agriculture, Food Safety and Inspection Service, 1999.

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9

Bacon and delicatessen meats: Gas and electric cookers ; irons ; non-sweet biscuits ; shaving products ; sweet biscuits. Mintel International, 2000.

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10

Pozio, Edoardo. Trichinellosis. Oxford University Press, 2011. http://dx.doi.org/10.1093/med/9780198570028.003.0068.

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Trichinellosis is caused by nematodes of the genus Trichinella. These zoonotic parasites show a cosmopolitan distribution in all the continents, but Antarctica. They circulate in nature by synanthropic-domestic and sylvatic cycles. Today, eight species and four genotypes are recognized, all of which infect mammals, including humans, one species also infects birds, and two other species infect also reptiles.Parasites of the genus Trichinella are unusual among the other nematodes in that the worm undergoes a complete developmental cycle, from larva to adult to larva, in the body of a single host

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11

Trent, James W. Living and Working in the Institution, 1890–1920. Oxford University Press, 2017. http://dx.doi.org/10.1093/med/9780199396184.003.0004.

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Chapter 4 considers the internal workings of the American institution between 1890 and 1920, when public and private institutions increased in size and spread in number. The institution in its growing population and bureaucratic complexity involved many actors. At the institution was a staff hierarchy—from ward attendants and “high-grade imbeciles” providing direct care to bakers, cooks, construction workers supplying day-to-day maintenance; from teachers providing the 3-Rs to farm hands supervising the inmates who provided produce and meat for the institution; and from matrons who supervised

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12

Timmermeister, Kurt. Growing a Feast: The Chronicle of a Farm-To-Table Meal. Norton & Company, Incorporated, W. W., 2014.

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13

Growing a Feast: The Chronicle of a Farm-to-Table Meal. W. W. Norton & Company, 2015.

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14

Growing A Feast The Chronicle Of A Farmtotable Meal. WW Norton & Co, 2014.

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15

Risk-based food inspection manual for the Caribbean. Organización Panamericana de la Salud, 2019. http://dx.doi.org/10.37774/9789275121238.

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[Introduction] This manual contains guidance for risk-based inspections of food processing, preparation, retail and restaurants that countries can consult and adapt/adopt in developing a risk-based food business inspection program for their specific context. It is intended to help countries implement risk-based inspection systems that are consistent with international standards. This document builds on the FAO Risk Based Food Inspection manual (2008) and draws on the more recent guidance developed for governments by Codex Alimentarius, in particular, the Principles and Guidelines for National

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