HACCP system for traditional African fermented foods: Soy-ogi

Research output: Book/Report › Book › Research

Standard

HACCP system for traditional African fermented foods : Soy-ogi. / Asagbra, A. Y.; Odunfa, S. A.; Amoa-Awua, W. A.; Jakobsen, M.

Taastrup : WAITRO, 1998. 59 p.

Research output: Book/Report › Book › Research

Harvard

Asagbra, AY, Odunfa, SA, Amoa-Awua, WA & Jakobsen, M 1998, HACCP system for traditional African fermented foods: Soy-ogi. WAITRO, Taastrup.

APA

Asagbra, A. Y., Odunfa, S. A., Amoa-Awua, W. A., & Jakobsen, M. (1998). HACCP system for traditional African fermented foods: Soy-ogi. WAITRO.

Vancouver

Asagbra AY, Odunfa SA, Amoa-Awua WA, Jakobsen M. HACCP system for traditional African fermented foods: Soy-ogi. Taastrup: WAITRO, 1998. 59 p.

Author

Asagbra, A. Y. ; Odunfa, S. A. ; Amoa-Awua, W. A. ; Jakobsen, M. / HACCP system for traditional African fermented foods : Soy-ogi. Taastrup : WAITRO, 1998. 59 p.

Bibtex

@book{eb888f80a1b911ddb6ae000ea68e967b,
title = "HACCP system for traditional African fermented foods: Soy-ogi",
author = "Asagbra, {A. Y.} and Odunfa, {S. A.} and Amoa-Awua, {W. A.} and M Jakobsen",
note = "Kode for udgivelsesland: 'dk'",
year = "1998",
language = "English",
isbn = "87-90737-01-6",
publisher = "WAITRO",

}

RIS

TY - BOOK

T1 - HACCP system for traditional African fermented foods

T2 - Soy-ogi

AU - Asagbra, A. Y.

AU - Odunfa, S. A.

AU - Amoa-Awua, W. A.

AU - Jakobsen, M

N1 - Kode for udgivelsesland: 'dk'

PY - 1998

Y1 - 1998

M3 - Book

SN - 87-90737-01-6

BT - HACCP system for traditional African fermented foods

PB - WAITRO

CY - Taastrup

ER -

ID: 7764204