The effect of applying GMP and HACCP to traditional food processing at a semi-commercial kenkey production plant in Ghana
Author:
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference39 articles.
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4. Influence of starter culture combinations of Lactobacillus fermentum, Saccharomyces cereviseae and Candida krusei on aroma in Ghanaian maize dough fermentation;Annan;European Food Research and Technology,2003
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