In relation to hygiene level, ultra-sensitive, sensitive and inert areas can be identified in dairies and other food premises, depending on the degree of product exposure. Suitability designed refrigeration and air-conditioning plant is of prime importance. All parts of it must be accessible,...
Foreign Title :La refrigerazione sanificata.
Author(s) : Zausa, I.
Journal article : Latte 1997 Vol.22 No.11 pp.52-53