TY  - GEN
AU  - J.Baker,Christopher G.
TI  - Handbook of food factory design
SN  - 978-1-4614-7449-4
U1  - 664 / B143h 
PY  - 2013///
CY  - New York
PB  - Springer
KW  - Calidad de los alimentos
KW  - Control de los alimentos
KW  - Fábrica de alimentos
KW  - Higiene de los alimentos
KW  - Seguridad y salud
N1  - Introduction, Cap.1  Process specification, Cap.2  Food-processing equipment, Cap.3  Hygienic design of food-processing equipment, Cap.4  Movement of materials, Cap.5  Productivity issues: Industrial engineering and operations management, Cap.6  Safety and health, Cap.7  Protecting the environment, Cap.8  Control and monitoring of food-manufacturing processes, Cap.9  Use of computers in the design of food-manufacturing facilities, Cap.10  Site considerations, Cap.11  Design principles, Cap.12  Construction: Techniques and finishes, Cap.13  Steam systems, Cap.14  Refrigeration systems, Cap.15  Heating, ventilation, and air conditioning, Cap.16  Utilities and their conservation, Cap.17  Effluent treatment, Cap.18  Role of the project engineer in the design stage, Cap.19  Role of the project engineer in the construction stage, Cap.20
ER  -