Post-harvest technology for cassava (Manihot esculenta) and cassava products at F.R.I.
1987
The publication discusses the research progress on cassava (Manihot esculenta) and cassava products in West Africa. Cassava is highly perishable when fresh. Attention is focussed on mechanisation as an improvement in traditional methods of processing (such as graters, presses, roasters, fryers and peelers), preservation (storage in moist saw dust medium), products development, and its food uses. The processing industry in West Africa transforms between 20-25 tons of cassava per day
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Библиографическая информация
Нумерация страниц
pp. 1-4
Другие темы
Preservacion
Язык
Английский
Корпоративный автор/ Групповой автор
Council for Scientific and Industrial Research, Accra (Ghana). Food Research Inst.
1988-08-15
AGRIS AP
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