This unique book has grown and developed over the years into a well-respected, and highly successful distillation of key information for the food industry. It is a quick and easy to use 'one-stop' referenceThe disinfectant of choice is chlorine, added either as a gas or as liquid sodium hypochlorite solution. Bacterial destruction is not instantaneous and so at least 20 min contact with an adequate level of chlorine is necessary for the desired effectanbsp;...
|Title||:||Food Industries Manual|
|Author||:||M.D. Ranken, Christopher G J Baker, R.C. Kill|
|Publisher||:||Springer Science & Business Media - 1997-02-28|