Handbook of Hygiene Control in the Food Industry

17.7 References

1. CURIELG J, HAUSERG, PESCHEL P, TIMPERLEY D A, `Hygienicequipmentdesign
   criteria',Trendsin FoodScience& Technology(1993),Vol 3(11),p. 277.


2. EASTWOOD C A, WOODALLD L, TIMPERLEY D A,et al., `Weldingstainlesssteelto meet
   hygienicrequirements',Trendsin FoodScience& Technology(1993),Vol 4(9),pp.
   306±310.


3. BAUMBACH,F, DUBOIS,J, GRELL,W,et al., `Hygienicpipecouplings',Trendsin Food
   Science& Technology(1997),Vol 8(3),pp. 88±92.


4. CURIEL,G J, HAUSER, G, PESCHEL,P,et al., `Hygienicequipmentdesignof closed
   equipmentfor the processingof liquidfood',Trendsin FoodScience& Technology
   (1993),Vol 4, pp. 375±379.


5. BAUMBACHF, HOOGLANDH, `Pipingsystems,sealsand valves'.In:Hygienein food
   processing. WoodheadPublishingLimited,Cambridge,2003.

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