Showing results 1 to 20 of 24
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| Title | Author(s) | Issue Date | Type |
| Adoption of the improved maize storage crib by the small-scale farmer in Ghana: problems and prospects | Halm, M.; Johnson, P. N. T.; Vowotor, K. A. | 1989 | Other |
| The antimicrobial activity of lactic acid bacteria from fermented maize (kenkey) and their interactions during fermentation | Olsen, A.; Halm, M.; Jakobsen, M. | 1995 | Article |
| Consumer preferences and fungal and mycotoxin contamination of dried cassava products from Ghana | Wareing, P. W.; Westby, A.; Gibbs, J. A.; Allotey, L. D.; Halm, M. | 2001 | Article |
| Drying and storage systems for maize at farm/village level: a case study modelled in S. W. Nigeria | Halm, M.; Lorri, W.; Hikeezi, D.; Hasibuan, N. | 1980 | Technical Report |
| The effect of applying GMP and HACCP to traditional food processing at a semi-commercial kenkey production plant in Ghana | Amoa-Awua, W. K.; Ngunjiri, P.; Anlobe, J.; Kpodo, K.; Halm, M.; Hayford, A. E.; Jakobsen, M. | 2007 | Article |
| Experiences in the application of HACCP to traditional food processing at a semi-commercial kenkey production plant in Accra, Ghana | Amoa-Awua, W. K.; Ngunjiri, P.; Anlobe, J.; Kpodo, K. A.; Halm, M.; Jakobsen, M. | 2004 | Technical Report |
| Experiences with the use of a starter culture in the fermentation of maize for `kenkey` production in Ghana | Halm, M.; Osei-Yaw, A.; Hayford, A.; Kpodo, K. A.; Amoa-Awua, W. K. | 1996 | Article |
| Fungal and aflatoxin contamination of maize stored in silos and warehouses in Ghana | Kpodo, K. A.; Halm, M. | 1990 | Technical Report |
| HACCP system for traditional African fermented foods: kenkey | Amoa-Awua, W. K.; Halm, M.; Jakobsen, M. | 1998 | Book |
| The inhibitory potential of dominating yeasts against moulds in maize fermentation | Halm, M.; Olsen, A. | 1996 | Other |
| Investigation of the probiotic characteristics of Lactobacillus fermentum isolates from Ghanaian fermented maize dough | Hayford, A. E.; Halm, M. | 1998 | Technical Report |
| Kenkey: an African fermented maize product | Halm, M.; Amoa-Awua, W. K.; Jakobsen, M. | 2004 | Other |
| Lactic acid tolerance determined by measurement of intracellular pH of single cells of Candida krusei and Saccharomyces cerevisiae isolated from fermented maize dough | Halm, M.; Hornbaek, T.; Arneborg, N.; Sefa-Dedeh, S.; Jespersen, L. | 2004 | Article |
| Maize quality requirements of producers of six traditional Ghanaian maize products | Johnson, P. N. T.; Halm, M. | 1998 | Article |
| Microbial infestation of maize during storage in an ewe-barn | Halm, M. | 1979 | Technical Report |
| Microbiological and aromatic characteristics of fermented maize doughs for kenkey production in Ghana | Halm, M.; Lillie, A.; Sorensen, A. K.; Jakobsen, M. | 1993 | Article |
| Microbiological quality of baked meat pies | Halm, M. | 1973 | Technical Report |
| Physical and microbiological quality of maize stored in silos and warehouses in Ghana | Halm, M. | 1988 | Technical Report |
| Report on visit to CNRST IRSAT Department of food technology (DTA), Ouagadougou, Burkina Faso, 16th June to 5th July 1997 | Halm, M. | 1997 | Other |
| Significance of yeasts and moulds occuring in maize dough fermentation for kenkey production | Jespersen, L.; Halm, M.; Kpodo, K. A.; Jakobsen, M. | 1994 | Article |
