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