http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
xxii, 250 pages, 7 unnumbered pages of plates : illustrations (some color) ; 25 cm.
Principles of cleaning-in-place (CIP) -- Fluid flow dynamics -- Water supplies in the food industry -- Chemistry of detergents and disinfectants -- Designing for cleanability -- Perspectives in tank cleaning : hygiene requirements, device selection, risk evaluation and management responsibility -- Design and control of CIP systems -- Assessment of cleaning efficiency -- Management of CIP operations -- Membrane filtration -- Laboratory test methods.
Includes bibliographical references and index.