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Title
Author(s)
Issue Date
Type
An improvement process for obtaining higher extraction efficiency and better quality in the traditional processing of shea fat
Ata, J. K. B. A.
1980
Article
Relation of physical body composition to meat yield in the grasscutter (Thryonomys Swinderianus Temminck)
Clottey, J. A.
1981
Article
Batter properties of yellow pea flour with respect to akla preparation
Osei-Yaw, A.
;
Powers, J. R.
1986
Article
Effects of dehydration and soy fortification on physicochemical, nutritional and sensory properties of Ghanaian maize meal
Plahar, W. A.
;
Leung, H. K.
;
Coon, C. N.
1983
Article
Effect of moisture content on the development of carboxylic acids in traditional maize dough fermentation
Plahar, W. A.
;
Leung, H. K.
1982
Article
Storage stability of dehydrated and soy-fortified fermented maize meal
Plahar, W. A.
;
Leung, H. K.
1985
Article
Status of traditional food preservation methods for selected Ghanaian foods
Pace, R. D.
;
Plahar, W. A.
;
Lu, J. Y.
1989
Article
Composition of Ghanian fermented maize meal and the effect of soya fortification on sensory properties
Plahar, W. A.
;
Leung, H. K.
1983
Article
Survey of the microbial quality of dry fish, cassava and okra in Ghana
Lu, J. Y.
;
Pace, R. D.
;
Plahar, W. A.
1988
Article
Nutritive composition of smoke dry herrings in Ghana
Lu, J. Y.
;
Pace, R. D.
;
King, W. M.
;
Plahar, W. A.
1988
Article
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Author
7
Plahar, W. A.
4
Leung, H. K.
3
Lu, J. Y.
3
Pace, R. D.
1
Ata, J. K. B. A.
1
Clottey, J. A.
1
Coon, C. N.
1
King, W. M.
1
Osei-Yaw, A.
1
Powers, J. R.
.
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Subject
6
Ghana
2
Dehydration
2
Dry fish
2
Fermented maize meal
2
Sensory evaluation
2
Soy fortification
2
Traditional technology
1
Akla
1
Batter properties
1
Carboxylic acids
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Date issued
2
1983
2
1988
1
1980
1
1981
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1982
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1985
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1986
1
1989
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