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Collection's Items (Sorted by Submit Date in Descending order): 361 to 380 of 506
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TitleAuthor(s)Issue DateType
CSIR/SDF/MUGREAG refresher course on Juncao, Gratitude and compost bag methods of mushroom cultivationDzomeku, M.; Narh Mensah, D. L.; Takli, R. K.; Obodai, M.2013Technical Report
Technical report on the Gratitude training of mushroom famers at Fuyempa mushroom farm, Hohoe Municipal Assembly, 30th to 31st October 2013Dzomeku, M.; Takli, R. K.2013Technical Report
Training of UPoCA/IITA women on mushroom production using cassava peels in Koribondo, Sierra Leone held on the 5th to 10th April 2013Dzomeku, M.; Takli, R. K.2013Technical Report
Training workshop on production of high quality cassava flour and glucose syrupsDziedzoave, N. T.; Gyato, C.; Abusah, D. D.; Komlaga, G. A.2003Technical Report
Conflict resolution workshop and the development of a conflict resolution system for the cassava projectDziedzoave, N. T.; Gyato, C.; .Abusah, D.; Komlaga, G. A.2003Technical Report
Development of new market opportunities to increase the contribution that cassava makes to sustainable rural livelihoodsGraffham, A.; Dziedzoave, N. T.; Boateng, E.; Ayernor, G. S.; Darkwa, N.; Krampa, L.2002Technical Report
Awareness creation on the uses of high quality cassava flour and follow-up meetings with trained bakers and confectioners in Atebubu and Sene districts of Brong Ahafo regionKrampa, L.; Dziedzoave, N. T.; Faisidey, P.; Aduko, M.; Dorkenoo, M.2003Technical Report
Development of an intermediate dehydrated fermented cassava doughDziedzoave, N. T.1985Technical Report
Quality parameters of traditional cassava food productsDziedzoave, N. T.1989Technical Report
Establishment of standard quality and process parameters for "agbelima" and the dehydrated fermented cassava dough: some characteristics of market samples of "agbelima" and the effects of various traditional innoculants in fermenting cassava for "agbelima"Dziedzoave, N. T.1989Technical Report
Problems of nutrition in Ghana: country presentationDziedzoave, N. T.; Hayford, A. E.; Manful, G.1990Technical Report
Some quality aspects of locally manufactured marmaladesDei-Tutu, J.1970Technical Report
Report on the training course in food production and utilization held at the Faculty of Agriculture, University of Ghana, Legon from 27th December 1987 to 8th January, 1988Dziedzoave, N. T.; Vowotor, K. A.1988Technical Report
Cassava products and their processing technologyDziedzoave, N. T.1983Technical Report
Selection of first four RTIMP GPCS in Tano North, Techiman, West Gonja and Sekyere West districtsAbu-Bakar, S. M.; Dziedzoave, N. T.; Akoto, V.2007Technical Report
An assessment of the market potential for cassava-based industrial productsDziedzoave, N. T.; Glover-Amengor, M.; Krampah, L.; Derkyi, N. S. A.; Yawson, I.2005Technical Report
Pathological conditions that affect food muscle structure and how they can be recognised and controlledClottey, J. A.1978Technical Report
Foods and food habits in Kenya, Lesotho, Liberia and Ghana: report of a comparative study undertaken on behalf of FAO`S freedom from hunger action for developmentDovlo, F. E.1976Technical Report
Developing dry mechanically dehulled cowpea flourDovlo, F. E.1978Technical Report
A survey of the preparation and consumption of Ghanaian foodsDei-Tutu, J.; Kwami, A. K.1993Technical Report
Collection's Items (Sorted by Submit Date in Descending order): 361 to 380 of 506
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