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Showing results 1 to 10 of 10
TitleAuthor(s)Issue DateType
The application of HACCP principles to evaluate quality and aflatoxin levels in the handling of postharvest maize in GhanaSablah, M.; Sefa-Dedeh, S.; Zagre, N. M.; Amoa-Awua, W. K.2007Technical Report
A case study to develop an appropriate quality assurance system for two cassava-based convenience foods in GhanaJohnson, P. N. T.; Tomlins, K. I.; Oduro-Yeboah, C.; Tortoe, C.; Quayson, E. T.2008Article
Development of a HACCP system for KFC vegetable shitoAckah, N. B.; Baidoo, E. A.; Nketia, S.; Appiah, A. H. K.; Lartey-Brown, J.2014Other
Development of a HACCP system for the preparation of massa from millet: a traditional fried sour cakeAckah, N. B.; Agbemafle, E.; Amoa-Awua, W. K.2010Technical Report
The effect of applying GMP and HACCP to traditional food processing at a semi-commercial kenkey production plant in GhanaAmoa-Awua, W. K.; Ngunjiri, P.; Anlobe, J.; Kpodo, K.; Halm, M.; Hayford, A. E.; Jakobsen, M.2007Article
Experiences in the application of HACCP to traditional food processing at a semi-commercial kenkey production plant in Accra, GhanaAmoa-Awua, W. K.; Ngunjiri, P.; Anlobe, J.; Kpodo, K. A.; Halm, M.; Jakobsen, M.2004Technical Report
HACCP system for traditional African fermented foods: kenkeyAmoa-Awua, W. K.; Halm, M.; Jakobsen, M.1998Book
HACCP system for traditional African fermented foods: soumbalaDiawara, B.; Sawadogo, L.; Amoa-Awua, W. K.; Jakobsen, M.1998Book
HACCP system for traditional African fermented foods: soy-ogiAsagbra, A. Y.; Odunfa, S. A.; Amoa-Awua, W. K.; Jakobsen, M.1998Book
Validating a HACCP system for the production of vegetable shitoAckah, N. B.; Baidoo, E. A.; Appiah, A. H. K.2018Article
Showing results 1 to 10 of 10