Rapid extraction of pawpaw juice with the application of locally produced pectic enzymes from Saccharomyces cerevisiae ATCC 51712 von Djokoto, D, Dzogbefia, V.P, Oldham, J.H

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Subjective and objective assessment of `agbelima' (cassava dough) quality von Dziedzoave, N.T., Ellis, W.O., Oldham, J.H., Osei-Yaw, A.

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Control of growth and aflatoxin production of Aspergillus flavus under modified atmosphere packaging (MAP) conditions von Ellis, W.O., Smith, J.P., Simpson, B.K., Khanizadeh, S., Oldham, J.H.

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Formulation of Weaning Food from Fermented Maize, Rice, Soybean and Fishmeal von Amankwah, E.A., Barimah, J., Nuamah, A.K.M., Oldham, J.H., Nnaji, C.O.

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The Editor's Notes von Oldham, J.H.

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The editor's notes von Oldham, J.H

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The editor's notes von Oldham, J.H

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The Editor's Notes von Oldham, J.H.

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The Editor's Notes von Oldham, J.H.

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The editor's notes von Oldham, J.H

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Development Of Syrup And "Malt-Like" Drink From Raphia hookeri Sap von Mintah, BK, Eliason, AE, Barimah, J, Oldham, JH

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Pure yeast culture fermentation of cocoa (Theobroma cacao L.): effect on yield of sweatings and cocoa bean quality von Buamah, R, Dzogbefia, V.P, Oldham, J.H

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Optimizing agbelima production: varietal and fermentation effect on product quality von Dziedzoave, N.T., Ellis, W.O., Oldham, J.H., Oduro, I.

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Viscosity studies of cashew gum von Owusu, J, Oldham, J.H, Oduro, I, Ellis, W.O, Barimah, J

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Modeling the Formulation and Shelf Life of Avocado (Persea americana) Fruit Spread von Ofosu, I.W., Owusu, A.A., Mensah, W.A., Oldham, J.H., Oduro, I.

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Education for an international world: A paper read at an educational conference von Oldham, J.H.

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Enzymatic hydrolysis of cocoa pod husks von Simpson, B. K., Oldham, J. H., Martin, A. M.

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BLOOD-DONOR HOMOZYGOUS FOR HEREDITARY PERSISTENCE OF FETAL HÆMOGLOBIN von Acquaye, C.T.A., Oldham, J.H., Konotey-Ahulu, F.I.D.

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Utilization of cocoa by-products as an alternative source of energy von Agyeman, K.O.G., Oldham, J.H.

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Extraction of potash from cocoa pod husks von Simpson, B.K., Oldham, J.H., Martin, A.M.

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