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https://csirspace.foodresearchgh.site/handle/123456789/1165Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Asagbra, A. Y. | - |
| dc.contributor.author | Odunfa, S. A. | - |
| dc.contributor.author | Amoa-Awua, W. K. | - |
| dc.contributor.author | Jakobsen, M. | - |
| dc.date.accessioned | 2018-02-22T09:22:26Z | - |
| dc.date.available | 2018-02-22T09:22:26Z | - |
| dc.date.issued | 1998 | - |
| dc.identifier.isbn | 87-90737-01-6 | - |
| dc.identifier.uri | https://csirspace.foodresearchgh.site/handle/123456789/1165 | - |
| dc.language.iso | en | en_US |
| dc.publisher | World Association of Industrial and Technological Research Organizations (WAITRO) | en_US |
| dc.subject | HACCP | en_US |
| dc.subject | Fermented foods | en_US |
| dc.subject | Soy-ogi | en_US |
| dc.title | HACCP system for traditional African fermented foods: soy-ogi | en_US |
| dc.type | Book | en_US |
| 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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