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https://csirspace.foodresearchgh.site/handle/123456789/1166| Title: | HACCP system for traditional African fermented foods: soumbala |
| Authors: | Diawara, B. Sawadogo, L. Amoa-Awua, W. K. Jakobsen, M. |
| Keywords: | HACCP;Fermented foods;Soumbala |
| Issue Date: | 1998 |
| Publisher: | World Association of Industrial and Technological Research Organizations (WAITRO) |
| URI: | https://csirspace.foodresearchgh.site/handle/123456789/1166 |
| ISBN: | 87-90737-00-8 |
| Appears in Collections: | Food Research Institute |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| HACCP_System_Traditional_African_Fermented_Foods_Soumbala_Diawara_et al.pdf Restricted Access | 18.88 MB | Adobe PDF | View/Open Request a copy |
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