Practical design, construction and operation of food facilities /

Introduction - Context for new or expanded facility - Economic evaluation - Design of a new facility - Expansions and conversions - Process and equipment selection - Equipment selection - Project management and execution - Plan operation - Appendices.

Guardado en:
Detalles Bibliográficos
Autor principal: Clark, Peter J.
Formato: Libro
Lenguaje:Inglés
Publicado: Burlington : Elsevier, 2009.
Materias:
INDUSTRIA ALIMENTARIA
ALIMENTOS
Aporte de:Registro referencial: Solicitar el recurso aquí
Bibliotecas (ING-UNLP) de Universidad Nacional de La Plata
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