Full Description

Sets out requirements for the design and critical operation of equipment, including control recording instrumentation used for continuous-flow pasterization at temperatures between 60 degrees Celsius and 100 degrees Celsius of milk and other liquid dairy products.

Product Details

Edition: 1st Published: 04/15/2003 ISBN(s): 0733751873 Number of Pages: 17 File Size: 1 file , 290 KB Product Code(s): 10117655, 10117673, 10117753