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Please use this identifier to cite or link to this item: https://csirspace.foodresearchgh.site/handle/123456789/986
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dc.contributor.authorTortoe, C.-
dc.contributor.authorGyato, C.-
dc.contributor.authorOduro-Yeboah, C.-
dc.contributor.authorBaidoo, E. A.-
dc.contributor.authorVowotor, K. A.-
dc.contributor.authorKomlaga, G. A.-
dc.contributor.authorKudjawu, B. D.-
dc.contributor.authorMensah, B. A.-
dc.contributor.authorGlover-Amengor, M.-
dc.date.accessioned2017-12-14T11:33:13Z-
dc.date.available2017-12-14T11:33:13Z-
dc.date.issued2009-
dc.identifier.urihttps://csirspace.foodresearchgh.site/handle/123456789/986-
dc.description.abstractThis manual highlights the operations and maintenance of the cassava processing equipment for the medium to large scale cassava processor under the C:AVA Project. The purpose of the manual is to enable cassava processors achieve quality in HQCF production to meet international standards, provide longer operational life for equipment and the safety of operatorsen_US
dc.language.isoenen_US
dc.publisherCouncil for Scientific and Industrial Research (CSIR),Food Research Institute, Ghanaen_US
dc.subjectTraining manualen_US
dc.subjectMaintenance equipmenten_US
dc.subjectMaintenanceen_US
dc.subjectGhanaen_US
dc.subjectHigh quality cassava flouren_US
dc.subjectOperation manualen_US
dc.subjectCassava processingen_US
dc.titleEquipment operation and maintenance for the production process of high quality cassava flouren_US
dc.typeOtheren_US
Appears in Collections:Food Research Institute

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