Practical design, construction and operation of food facilities /
Around the world concerns about cost, efficiency, and safety - employee, product, process and consumer -- have led to changes in the way food plants are planned, constructed and evaluated. From initiation of major capital requests to legal design requirements to project management and plant operatio...
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| Format: | eBook |
| Language: | English |
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London :
Academic,
2008.
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| Series: | Food science and technology (Academic Press)
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| Online Access: | Connect to the full text of this electronic book |