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1.
Traditional fermented food processing in Africa : the thirs biennal seminar on african fermented food Ghana, july 1996 by
Publication details: Denmark ; Food Research Institute ; DANIDA ; KVL ; 1996
Availability: Items available for loan: Bibliothèque-Centre de Documentation de la Faculté des Sciences Agronomiques (1)Call number: E70.
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2.
Traditional fermented food processing in Africa : the thirs biennal seminar on african fermented food Ghana, july 1996 by
Publication details: Denmark ; Food Research Institute ; DANIDA ; KVL ; 1996
Availability: Items available for loan: Bibliothèque-Centre de Documentation de la Faculté des Sciences Agronomiques (1)Call number: E70.
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3.
Hazard Analysis and Critical Control Point (HACCP) system for traditional african fermented foods : soy-ogi by
Publication details: WAITRO ; Denmark ; 1998
Availability: Items available for loan: Bibliothèque-Centre de Documentation de la Faculté des Sciences Agronomiques (1)Call number: NSA.1998.006.
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