Editors:
A 'how-to' of food factory design
Multi-disciplinary content aimed at wide range of professionals
Reference guide for both students and instructors
Includes supplementary material: sn.pub/extras
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Table of contents (20 chapters)
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Front Matter
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Process Considerations
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Front Matter
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Factory Infrastructure
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Front Matter
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Utilities and Services
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Front Matter
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About this book
Editors and Affiliations
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Chemical Engineering Department, Kuwait University, Kuwait
Christopher G. J. Baker
About the editor
Bibliographic Information
Book Title: Handbook of Food Factory Design
Editors: Christopher G. J. Baker
DOI: https://doi.org/10.1007/978-1-4614-7450-0
Publisher: Springer New York, NY
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer Science+Business Media New York 2013
Hardcover ISBN: 978-1-4614-7449-4Published: 27 August 2013
Softcover ISBN: 978-1-4939-4884-0Published: 23 August 2016
eBook ISBN: 978-1-4614-7450-0Published: 27 August 2013
Edition Number: 1
Number of Pages: VIII, 504
Number of Illustrations: 115 b/w illustrations, 18 illustrations in colour
Topics: Food Science, Industrial Design, Industrial Chemistry/Chemical Engineering, Mechanical Engineering