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https://csirspace.foodresearchgh.org/handle/1/1165| Title: | HACCP system for traditional African fermented foods: soy-ogi |
| Authors: | Asagbra, A. Y. Odunfa, S. A. Amoa-Awua, W. K. Jakobsen, M. |
| Keywords: | HACCP;Fermented foods;Soy-ogi |
| Issue Date: | 1998 |
| Publisher: | World Association of Industrial and Technological Research Organizations (WAITRO) |
| URI: | https://csirspace.foodresearchgh.site/handle/1/1165 |
| ISBN: | 87-90737-01-6 |
| Appears in Collections: | Food Research Institute |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| HACCP_System_Traditional_African_Fermented_Foods_Soyogi_Asagbra_et al.pdf Restricted Access | 18.18 MB | Adobe PDF | View/Open Request a copy |
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