1. CSIR Ghana Institutional Repository

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TitleAuthor(s)Issue DateType
Report on development of low cost nutrient dense fish products based on low value fish and fish byproducts using small and medium scale processing and preservation methods that stabilize the nutritional value and ensure the safety of the productAbbey, L. D.; Glover-Amengor, M.; Atikpo, M. O.; Manu, S.; Atter, A.; Toppe, J.; Kiran, M.2015Technical Report
A study of the production, processing and marketing of cassava in the Akuapim South DistrictAdjei, R. K.1989Technical Report
Studies on traditional and improved methods of storage of fermented fish: momoneAbbey, L. D.; Hodari-Okae, M.; Osei-Yaw, A.1995Technical Report
Development of a HACCP system for the preparation of massa from millet: a traditional fried sour cakeAckah, N. B.; Agbemafle, E.; Amoa-Awua, W. K.2010Technical Report
Calibration of marconi moisture meter type of 933C for pepper (Capsicum annuum L.)Abbey, L. D.1986Technical Report
Shelflife studies of two yam varieties at 20ᵒCAdu-Amankwa, P.; Oduro-Yeboah, C.1998Technical Report
Comparison of the use of single-stage to double-stage drying for the processing of some dried tropical food crops: a case study with banana and gingerAbusah, D. D.; Johnson, P. N. T.2002Technical Report
Evaluation of Heinz tomato varieties for processing at two irrigated sitesAdu-Amankwa, P.; Oduro-Yeboah, C.1998Technical Report
Cyanogenic glycosides and cassava processing: a review and comparative analysis of different processing approaches on the safety and quality of high quality cassava flourAkonor, P. T.; Dziedzoave, N. T.; Ofori, H.; Mireku Essel, E.2015Technical Report
Directory of project profiles on production units for some Ghana foods: volume 1Allotey, L. D.; Dei-Tutu, J.1993Technical Report

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