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https://csirspace.foodresearchgh.site/handle/123456789/963Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Johnson, P. N. T. | - |
| dc.contributor.author | Vowotor, K. A. | - |
| dc.contributor.author | Adu-Amankwa, P. | - |
| dc.contributor.author | Awotwi, B. | - |
| dc.contributor.author | Sampare, A. S. | - |
| dc.date.accessioned | 2017-12-12T10:06:38Z | - |
| dc.date.available | 2017-12-12T10:06:38Z | - |
| dc.date.issued | 2001 | - |
| dc.identifier.uri | https://csirspace.foodresearchgh.site/handle/123456789/963 | - |
| dc.language.iso | en | en_US |
| dc.publisher | Council for Scientific and Industrial Research (CSIR),Food Research Institute, Ghana | en_US |
| dc.subject | Training manual | en_US |
| dc.subject | Pepper | en_US |
| dc.subject | Ginger | en_US |
| dc.subject | Processing | en_US |
| dc.subject | Ghana | en_US |
| dc.title | Training manual on processing of pepper and ginger for local food exporters | en_US |
| dc.type | Other | en_US |
| Appears in Collections: | Food Research Institute | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Training_Manual_Processing_Pepper_Ginger_Local_Food_Exporters.pdf Restricted Access | 22.33 MB | Adobe PDF | View/Open Request a copy |
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