Abstract
Cleaning and disinfection in the brewing industry encompasses such a broad area that it would be impracticable to concentrate on any particular aspect in detail. Detergents based on caustic, acids, and enzymes have all been used and active ingredients of disinfectant compositions from most of the oxidizing and nonoxidizing types have been considered at some stage. All systems have some disadvantages, and technology has yet to reach a stage where a universally acceptable product is available. The choice of detergent and disinfectant must be a carefully considered compromise.
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© 2003 Kluwer Academic/Plenum Publishers, New York.
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Singh, M., Fisher, J. (2003). Cleaning and disinfection in the brewing industry. In: Priest, F.G., Campbell, I. (eds) Brewing Microbiology. Springer, Boston, MA. https://doi.org/10.1007/978-1-4419-9250-5_11
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DOI: https://doi.org/10.1007/978-1-4419-9250-5_11
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4613-4858-0
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