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Please use this identifier to cite or link to this item: https://csirspace.foodresearchgh.site/handle/123456789/1508
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dc.contributor.authorOwusu, M.-
dc.contributor.authorBlessie, E. J.-
dc.contributor.authorArthur, A. B.-
dc.contributor.authorAnnan, T.-
dc.contributor.authorObiri, K.-
dc.contributor.authorDeen, Y. B.-
dc.contributor.authorAfotey, F.-
dc.contributor.authorAndoh-Odoom, A.-
dc.contributor.authorAmey, N.-
dc.contributor.authorAnyebuno, G. A.-
dc.contributor.authorTawiah, E.-
dc.date.accessioned2022-02-14T09:20:34Z-
dc.date.available2022-02-14T09:20:34Z-
dc.date.issued2020-
dc.identifier.urihttps://csirspace.foodresearchgh.site/handle/123456789/1508-
dc.language.isoenen
dc.subjectCocoaen
dc.subjectFermentationen
dc.subjectGhanaen
dc.titleReport on cocoa fermentation monitoring II: final consultancy reporten
dc.typeOtheren
Appears in Collections:Food Research Institute

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