Clark, Peter J.  <br/><br/>
Practical design, construction and operation of food facilities /   
J. Peter Clark. 
 - Burlington :   Elsevier,   2009. 
 - 313 p. 
<br/><br/> 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. 
<br/><br/><label>ISBN: </label>9780123742049 
<br/><br/><label>Subjects--Topical Terms: </label><br/>INDUSTRIA ALIMENTARIA<br/>ALIMENTOS
<br/><br/><label>Universal Decimal Class. No.: </label>663:664