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Please use this identifier to cite or link to this item: https://csirspace.foodresearchgh.org/handle/1/808
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dc.contributor.authorOfori, H.-
dc.contributor.authorAtter, A.-
dc.contributor.authorAnyebuno, G. A. A.-
dc.contributor.authorAnnan, T.-
dc.date.accessioned2017-11-08T07:49:18Z-
dc.date.available2017-11-08T07:49:18Z-
dc.date.issued2014-
dc.identifier.urihttps://csirspace.foodresearchgh.site/handle/1/808-
dc.description.abstractThe training manual on ice kenkey production developed by the team (CSIR-FRI/MA/AA/2014/001) was used. The training focused mainly on GMP and GHP and one unique thing about this training was the fact that trainees were allowed to have a practical session and the ice kenkey produced after was shared to some school children in the vicinityen_US
dc.language.isoenen_US
dc.publisherCouncil for Scientific and Industrial Research (CSIR),Food Research Institute, Ghanaen_US
dc.subjectTraining courseen_US
dc.subjectTrainingen_US
dc.subjectIce kenkeyen_US
dc.subjectMillersen_US
dc.subjectProducersen_US
dc.subjectVendorsen_US
dc.subjectGhanaen_US
dc.titleReport on training for ice kenkey millers, producers and vendors in and around Ashaiman marketen_US
dc.typeTechnical Reporten_US
Appears in Collections:Food Research Institute

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