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TitleAuthor(s)Issue DateType
HACCP system for traditional African fermented foods: soy-ogiAsagbra, A. Y.; Odunfa, S. A.; Amoa-Awua, W. K.; Jakobsen, M.1998Book
HACCP system for traditional African fermented foods: kenkeyAmoa-Awua, W. K.; Halm, M.; Jakobsen, M.1998Book
Kenkey: an African fermented maize productHalm, M.; Amoa-Awua, W. K.; Jakobsen, M.2004Other
HACCP system for traditional African fermented foods: soumbalaDiawara, B.; Sawadogo, L.; Amoa-Awua, W. K.; Jakobsen, M.1998Book

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