Figure 4. Appropriate staff attire (Legend: H: Pulping and cutting; I: Enclosing of cut mangoes; J: Dryer control (temperature, drying level, functionality); K: Sorting and classification of dried mangoes)

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