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Browsing by Author Hayford, A. E.

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Showing results 1 to 9 of 9
TitleAuthor(s)Issue DateType
Characterization of Candida krusei strains from spontaneously fermented maize dough by profiles of assimilation, chromosome profile, polymerase chain reaction and restriction endonuclease analysisHayford, A. E.; Jakobsen, M.1999Article
Characterization of saccharomyces cerevisiae strains from spontaneously fermented maize dough by profiles of assimilation, chromosome polymorphism, PCR and MAL genotypingHayford, A. E.; Jespersen, L.1999Article
The effect of applying GMP and HACCP to traditional food processing at a semi-commercial kenkey production plant in GhanaAmoa-Awua, W. K.; Ngunjiri, P.; Anlobe, J.; Kpodo, K.; Halm, M.; Hayford, A. E.; Jakobsen, M.2007Article
Investigation of the probiotic characteristics of Lactobacillus fermentum isolates from Ghanaian fermented maize doughHayford, A. E.; Halm, M.1998Technical Report
Problems of nutrition in Ghana: country presentationDziedzoave, N. T.; Hayford, A. E.; Manful, G.1990Technical Report
Production and evaluation of cowpea tempe powderHayford, A. E.1986Technical Report
Use of chromosome profile and PCR pattern for characterization of Saccharomyces cerevisiae from fermented maize doughHayford, A. E.; Jespersen, L.1996Other
Use of conserved randomly amplified polymorphic DNA (RAPD) ragments and RAPD pattern for characterization of lactobacillus fermentum in Ghanaian fermented maize doughHayford, A. E.; Petersen, A.; Vogensen, F. K.; Jakobsen, M.1999Article
Use of randomly amplified polymorphic DNA (RAPD) for characterization of dominating lactic acid bacteria in maize doughHayford, A. E.; Jakobsen, M.1996Other
Showing results 1 to 9 of 9