1. CSIR Ghana Institutional Repository

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Results 1-10 of 41 (Search time: 0.011 seconds).
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TitleAuthor(s)Issue DateType
The shelflife of cassava root tubers coated with lime suspensionAnkrah, E. K.; Eyeson, K. K.; Lartey, B. L.; Ata, J. K. B. A.; Amoa-Awua, W. K.; Osei-Yaw, A.1979Technical Report
Studies on the development of palm pulp powderLarmie, J. K.; Osei-Yaw, A.; Amoa-Awua, W. K.1979Technical 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
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
Report on stage one training and training related activities of the fourth set of FBOS trained by CSIR-Food Research Institute comprising 11 FBOS in the West Mamprusi districtAmoa-Awua, W. K.; Kpodo, K. A.; Vowotor, K. A.; Atikpo, M. O.; Gyato, C.; Gayin, J.; Tortoe, C.; Anyebuno, G. A. A.; Oduro-Yeboah, C.; Baidoo, E. A.; Sampare, A. S.2010Technical 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
The minimum level of preservatives needed to preserve jams, jellies and marmalades under Ghanaian conditionsAmoa-Awua, W. K.1977Technical Report

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