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https://csirspace.foodresearchgh.site/handle/123456789/1166Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Diawara, B. | - |
| dc.contributor.author | Sawadogo, L. | - |
| dc.contributor.author | Amoa-Awua, W. K. | - |
| dc.contributor.author | Jakobsen, M. | - |
| dc.date.accessioned | 2018-02-22T09:32:14Z | - |
| dc.date.available | 2018-02-22T09:32:14Z | - |
| dc.date.issued | 1998 | - |
| dc.identifier.isbn | 87-90737-00-8 | - |
| dc.identifier.uri | https://csirspace.foodresearchgh.site/handle/123456789/1166 | - |
| 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 | Soumbala | en_US |
| dc.title | HACCP system for traditional African fermented foods: soumbala | 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_Soumbala_Diawara_et al.pdf Restricted Access | 18.88 MB | Adobe PDF | View/Open Request a copy |
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