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Department of Nuclear Agriculture and Radiation Processing (SNAS)

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Extending the shelf-life of cocoyam leaves(xanthosoma sagitifolium) through blanching, irradiation and low temperature storage

Extending the shelf-life of cocoyam leaves(xanthosoma sagitifolium) through blanching, irradiation and low temperature storage

By Afrifa, J.T.; Department of Nuclear Agriculture and Radation Processing, Graduate School of Nuclear and Allied Sciences, University of Ghana (Ghana) Publ. Year: 2013 View Abstract   View Full Text
Radiation preservation of tiger nut (Cyperus esculentus L.) with special reference to fungi and the effect of the physico-chemical properties of the nuts before and after irradiation

Radiation preservation of tiger nut (Cyperus esculentus L.) with special reference to fungi and the effect of the physico-chemical properties of the nuts before and after irradiation

By Agyeman, A. A.; Department of Nuclear Agriculture and Radiation Processing, School of Nuclear and Allied Sciences, University of Ghana (Ghana) Publ. Year: 2011 View Abstract
Investigations into the shelf life and nutritional quality of fresh tomato fruit (solanum Lycopersicon) following two post-harvest treatments

Investigations into the shelf life and nutritional quality of fresh tomato fruit (solanum Lycopersicon) following two post-harvest treatments

By Gyimah, L. A.; Department of Nuclear Agriculture and Radiation processing, School of Nuclear and Allied Sciences, University of Ghana  (Ghana) Publ. Year: 2013 View Abstract
Resting behaviour of endophilic anopheline vectors in three ecological zones of southern Ghana and its implications for the use of entomopathogenic fungi

Resting behaviour of endophilic anopheline vectors in three ecological zones of southern Ghana and its implications for the use of entomopathogenic fungi

By Osae, M. Y.; Department of Nuclear Agriculture and Radiation processing, School of Nuclear and Allied Sciences, University of Ghana (Ghana) Publ. Year: 2014 View Abstract
Assessment of changes in the aroma and sensory profile of dawadawa due to modification in fermentation conditions

Assessment of changes in the aroma and sensory profile of dawadawa due to modification in fermentation conditions

By Agyei-Boateng, R.; Department of Nuclear Agriculture and Radiation Processing, School of Nuclear and Allied Sciences, University of Ghana (Ghana) Publ. Year: 2013 View Abstract