Figure 3. Hygiene of premises within the dried mango units surveyed (Legend: D: Raw material washing hall; E: Drying enclosure; F: Sorting rooms; G: Dried mango classification premises)

From

Toxicological and Physicochemical Quality in the Production Units of Dried Mangoes in Burkina Faso

Alain Gustave Yaguibou, Souleymane Zio, Bakary Tarnagda, François Tapsoba, Fulbert Nikiema, Jean Paul Bakoué Karama, Aly Savadogo

American Journal of Food Science and Technology. 2022, 10(3), 109-118 doi:10.12691/ajfst-10-3-3