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https://csirspace.foodresearchgh.site/handle/123456789/991Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Vowotor, K. A. | - |
| dc.contributor.author | Komlaga, G. A. | - |
| dc.contributor.author | Kudjawu, B. D. | - |
| dc.contributor.author | Glover-Amengor, M. | - |
| dc.contributor.author | Tortoe, C. | - |
| dc.contributor.author | Gyato, C. | - |
| dc.contributor.author | Oduro-Yeboah, C. | - |
| dc.contributor.author | Mensah, B. A. | - |
| dc.contributor.author | Baidoo, E. A. | - |
| dc.date.accessioned | 2017-12-15T09:20:04Z | - |
| dc.date.available | 2017-12-15T09:20:04Z | - |
| dc.date.issued | 2009 | - |
| dc.identifier.uri | https://csirspace.foodresearchgh.site/handle/123456789/991 | - |
| 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 | High quality cassava flour | en_US |
| dc.subject | Production | en_US |
| dc.subject | Ghana | en_US |
| dc.title | The production process of high quality cassava flour (HQCF): training manual | en_US |
| dc.type | Other | en_US |
| Appears in Collections: | Food Research Institute | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Production_Process_High_Quality_Cassava_Flour_Training_Manual.pdf Restricted Access | 9.5 MB | Adobe PDF | View/Open Request a copy |
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