This book is an introduction to the principles of drying and indication of the range of technologies available, along with case studies examining the use of improved drier designs. Useful reading for volunteers training for food processing projects, their trainers, and non-specialists already involved in projects and seeking specific information of technology choice, this is one of a series of UNIFEM Food Cycle Technology Sources Books designed to help increase productivity and improve technology choice.
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I don't know how you got a book printed 26 years ago in the conditions that I received it (like new) but you do it! ABSOLUTELY AWESOME!
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