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Please use this identifier to cite or link to this item: https://csirspace.foodresearchgh.site/handle/123456789/1424
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dc.contributor.authorAtter, A.-
dc.contributor.authorOwusu, M.-
dc.contributor.authorAmpah, J.-
dc.contributor.authorAndoh-Odoom, A.-
dc.contributor.authorAkonor, P. T.-
dc.contributor.authorPeget, F.-
dc.contributor.authorPadi, A.-
dc.contributor.authorOvera, R.-
dc.contributor.authorKolding, J.-
dc.contributor.authorKjellevold, M.-
dc.contributor.authorPucher, J.-
dc.date.accessioned2021-03-15T10:25:30Z-
dc.date.available2021-03-15T10:25:30Z-
dc.date.issued2021-
dc.identifier.urihttps://csirspace.foodresearchgh.site/handle/123456789/1424-
dc.description.abstractThe manual is divided into two sections; the first section concentrates on the hygienic sun drying of anchovies, Atlantic bumper and African moonfish and processing into fish powder. The second section explores the development of value-added fish powder-based food productsen
dc.language.isoenen
dc.subjectSmall fishen
dc.subjectSun dryingen
dc.subjectTraining manualen
dc.subjectGhanaen
dc.titleTraining manual for improved sun drying of small fish and development of small fish based food productsen
dc.typeOtheren
Appears in Collections:Food Research Institute

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