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 Information
Published:
04/15/2003
Pages:
17
ISBN:
0733751873
File Size:
1 file , 290 KB
Language:
English
Note:
This product is unavailable in Ukraine, Russia, Belarus