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https://csirspace.foodresearchgh.site/handle/123456789/731Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Laryea-Brown, S. A. | - |
| dc.contributor.author | Anderson, C. N. | - |
| dc.date.accessioned | 2017-11-03T12:56:26Z | - |
| dc.date.available | 2017-11-03T12:56:26Z | - |
| dc.date.issued | 1980 | - |
| dc.identifier.uri | https://csirspace.foodresearchgh.site/handle/123456789/731 | - |
| dc.language.iso | en | en_US |
| dc.publisher | Council for Scientific and Industrial Research (CSIR),Food Research Institute, Ghana | en_US |
| dc.subject | Cassava processing | en_US |
| dc.subject | Gari | en_US |
| dc.subject | Ghana | en_US |
| dc.title | Basic processing science with respect to cassava processing into gari and standards and quality parameters of gari | en_US |
| dc.type | Technical Report | en_US |
| Appears in Collections: | Food Research Institute | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Basic_Processing_Science_Cassava_Processing.pdf | 4.43 MB | Adobe PDF |  View/Open |
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