HACCP system for traditional African fermented foods: Soy-ogi

Research output: Book/ReportBookResearch

A. Y. Asagbra, S. A. Odunfa, W. A. Amoa-Awua, M Jakobsen

Original languageEnglish
Place of PublicationTaastrup
PublisherWAITRO
Number of pages59
ISBN (Print)87-90737-01-6
Publication statusPublished - 1998

ID: 7764204