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https://csirspace.foodresearchgh.site/handle/123456789/951Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Dziedzoave, N. T. | - |
| dc.contributor.author | Graffham, A. | - |
| dc.contributor.author | Boateng, E. O. | - |
| dc.date.accessioned | 2017-12-11T09:34:44Z | - |
| dc.date.available | 2017-12-11T09:34:44Z | - |
| dc.date.issued | 2003 | - |
| dc.identifier.uri | https://csirspace.foodresearchgh.site/handle/123456789/951 | - |
| dc.description.abstract | This production manual gives easy to follow steps in the preparation of high quality cassava flour. The manual highlights on quality control, machinery and equipment requirements, their procurement and maintenance and potential markets for the product | en_US |
| dc.language.iso | en | en_US |
| dc.subject | Training manual | en_US |
| dc.subject | High quality cassava flour | en_US |
| dc.subject | Production | en_US |
| dc.subject | Ghana | en_US |
| dc.title | Training manual for the production of high quality cassava flour | en_US |
| dc.type | Other | en_US |
| Appears in Collections: | Food Research Institute | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Training_Manual_Production_High_Quality_Cassava_Flour.pdf Restricted Access | 1.45 MB | Adobe PDF | View/Open Request a copy |
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