1. CSIR Ghana Institutional Repository

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Results 21-30 of 509 (Search time: 0.004 seconds).
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TitleAuthor(s)Issue DateType
An appraisal of the accounting system in the Council for Scientific and Industrial Research (C. S. I. R.)Amenu, M. E. K.1996Technical Report
Review methods of end-point determination for acid base quantitative volumetric analysisAllotey, E. A.1993Technical Report
Quality assessment of traditionally processed coconut, palm "Dzomi" and palm kernel oils sold on selected markets in AccraAmey, N. K.; Ankrah, D. N. A.2008Technical Report
Developing and sustaining organisation - the human factor: a case study of a liquidated financial institutionAkpokli, G.2002Technical Report
Effect of shea butter and palm oil waxing on the keeping quality and sensory qualities of four plantain (MUSA AAB) varietiesSugri, I.; Johnson, P. N. T.; Kotey, M.; Adu-Amankwa, P.2010Technical Report
A rapid appraisal of the importance of cassava production and processing in the agriculture of MarfokromAmoa-Awua, W. K.; Alhassan, R.; Dziedzoave, N. T.; Adjei, R. K.; Yeboah, C. T.1990Technical Report
Fermentation and purification of lipase on a laboratory scaleMengo, D.; Amoa-Awua, W. K.; Freire, D.; Khinvasare, K. N.; Ekunsanmi, E. M.1989Technical Report
Kenkey: background information and literature reviewAmoa-Awua, W. K.; Oduro-Yeboah, C.2010Technical Report
Experiences in the application of HACCP to traditional food processing at a semi-commercial kenkey production plant in Accra, GhanaAmoa-Awua, W. K.; Ngunjiri, P.; Anlobe, J.; Kpodo, K. A.; Halm, M.; Jakobsen, M.2004Technical Report
Commercial production of kenkey using Lactobacillus fermentum as starter culture for the fermentation of maizeAmoa-Awua, W. K.; Anlobe, J.; Hodasi, M. B.1996Technical Report

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