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OverviewFull Product DetailsAuthor: Barrie Axtell , Andrew RussellPublisher: Practical Action Publishing Imprint: Practical Action Publishing Dimensions: Width: 17.60cm , Height: 0.70cm , Length: 24.60cm Weight: 0.280kg ISBN: 9781853395208ISBN 10: 185339520 Pages: 128 Publication Date: 15 December 2002 Audience: Professional and scholarly , General/trade , Professional & Vocational Format: Paperback Publisher's Status: Active Availability: Out of stock ![]() The supplier is temporarily out of stock of this item. It will be ordered for you on backorder and shipped when it becomes available. Table of ContentsPrelims (Contents, Acknowledgements, Introduction) 1. Basic principles of food drying; Markets and marketing 2. Small-scale drying technologies 3. Processing common types of foods 4. Planning production 5. Guidelines for the design and construction of small mechanical dryers Back Matter (Glossary, References and Further Reading, Useful Contacts, Index)ReviewsAuthor InformationBarrie Axtell worked in the UK food industry for over 10 years, in 1981, he joined ITDG to start its agroprocessing programme and then became a private consultant providing technical consultancy inputs to agencies such as FAO, ILO, UNIFEM and ITDG. Tab Content 6Author Website:Countries AvailableAll regions |