CSIR Ghana Institutional Repository: Conference Documents

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Improving the safety of smoked fish through kiln design the case of FAO-Thiaroye technique in Ghana See

Small fish and food security: towards innovative integration of fish in African food systems to improve nutrition See

Introduction of simplified grading system for the production of hygienic smoked fish by processors for Ghanaian premium markets See

The responses of Escherichia coli, Vibrio cholerae, Aeromonas hydrophila and Pseudomonas aeruginosa to pulsed Ultra-volet light inactivation See

Barriers hindering the development and implementation of verification programmes at some selected pineapple juice processing companies in Ghana See

Extension of research results to end users: success stories and failures, the case of the FAO/Food Research Institute chorkor smoker See

The transfer, adoption and commercialization of chorkor smoker: the success story of effective linkage practices by the Food Research Institute See

Microbial safety of powdered burrito, tuna trimmings, tuna gills and tuna bones See

Bottling of burukutu: improving the safety and shelf life of burukutu, a traditional sorghum beer See

Estimating potential urban demand: a case study of the size of the Ghanaian domestic market for instant fufu See

Impact assessment of storage management in the poverty alleviation programme: a case study in Ghana and lessons for Sub-Saharan Africa See

Preliminary assessment of kudeme: a traditional cassava based inoculum for amylolytic and cellulolytic enzyme activities See

Sensory properties of pre-treated blast-chilled yam (Dioscorea rotundata) chips as a convenience food product See

Development of new value-added products from yam (Dioscorea rotundata), consumer data collection and analysis for commercial viability See

Nutritional and sensory evaluation of weaning food formulated with low grade broken rice fractions (Oryza sativa), soybeans (Glycine max) and kent mangoes (Mangifera indica) See

Impact assessment of a community-based milling and fortification of cereal flours in poor communities in Ghana See

Association between anthropometry and blood pressure among female Ghanaian teachers of child bearing age See

Influence of roasting and conching conditions on aroma volatiles of chocolate See

Aroma of chocolate produced from tray‐fermented cocoa beans at different stages of fermentation See

Assessment of aroma of chocolate produced from two Ghanaian cocoa fermentation types See

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Conference Documents : [95] Community home page

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