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https://csirspace.foodresearchgh.site/handle/123456789/645Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Halm, M. | - |
| dc.date.accessioned | 2017-10-31T12:19:47Z | - |
| dc.date.available | 2017-10-31T12:19:47Z | - |
| dc.date.issued | 1973 | - |
| dc.identifier.uri | https://csirspace.foodresearchgh.site/handle/123456789/645 | - |
| dc.language.iso | en | en_US |
| dc.publisher | Council for Scientific and Industrial Research (CSIR),Food Research Institute, Ghana | en_US |
| dc.subject | Microbiological contamination | en_US |
| dc.subject | Ghana | en_US |
| dc.subject | Meat pies | en_US |
| dc.subject | Microbiological quality | en_US |
| dc.title | Microbiological quality of baked meat pies | en_US |
| dc.type | Technical Report | en_US |
| Appears in Collections: | Food Research Institute | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Microbiological_Quality_Baked_Meat_Pies.pdf | 9.23 MB | Adobe PDF |  View/Open |
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