Socio-economic dimension of sundrying technology applied to food
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Main Authors: | Bustrillos, N.R., FAO, Rome (Italy). Agricultural Services Div. eng, Expert Consultation on Planning the Development of Sundrying Techniques in Africa eng 12 Dec 1983 Rome (Italy) |
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Format: | Texto biblioteca |
Language: | |
Published: |
Rome (Italy)
1985
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Subjects: | FOODS, NATURAL DRYING, METHODS, SOCIAL CONSCIOUSNESS, FEMALE LABOUR, TECHNOLOGY TRANSFER, COSTS, TRAINING, PRODUIT ALIMENTAIRE, SECHAGE NATUREL, ALIMENTOS, SECADO NATURAL, METHODE, CONSCIENCE SOCIALE, MAIN D'OEUVRE FEMININE, TRANSFERT DE TECHNOLOGIE, COUT, FORMATION, METODOS, CONCIENCIA SOCIAL, MANO DE OBRA FEMENINA, TRANSFERENCIA DE TECNOLOGIA, COSTOS, CAPACITACION, |
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