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:
| Autor principal: | Clark, Peter J. |
|---|---|
| Formato: | Libro |
| Lenguaje: | Inglés |
| Publicado: |
Burlington :
Elsevier,
2009.
|
| Materias: | |
| Aporte de: | Registro referencial: Solicitar el recurso aquí |
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