Please use this identifier to cite or link to this item: https://csirspace.foodresearchgh.site/handle/123456789/1164
Title: HACCP system for traditional African fermented foods: kenkey
Authors: Amoa-Awua, W. K.
Halm, M.
Jakobsen, M.
Keywords: Fermented foods
HACCP
Kenkey
Ghana
Issue Date: 1998
Publisher: World Association of Industrial and Technological Research Organizations (WAITRO)
URI: https://csirspace.foodresearchgh.site/handle/123456789/1164
ISBN: 87-90737-02-4
Appears in Collections:Food Research Institute

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