Current knowledge in hygienic design: can we minimize...

Procedia Food Science 2011 Vol. 1

Current knowledge in hygienic design: can we minimize fouling and speed cleaning?

Fryer, Peter J., Robbins, Phillip T., Asteriadou, Konstantina
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Volume:
1
Year:
2011
Language:
english
Journal:
Procedia Food Science
DOI:
10.1016/j.profoo.2011.09.258
File:
PDF, 337 KB
english, 2011
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