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 Mr. Peter Addo 

     

     Mr. Peter Addo

             Research Scientist

              

     

 

Male
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Research Scientist
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Senior Member
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  • Degradation of aflatoxin B1 by cell-free extracts of Rhodococcus erythropolis and Mycobacterium fluoranthenivorans sp. nov. DSM44556T International Journal of Food Microbiology, 105, p. 111-117 Jany, K. D.; Holzapfel, W. H.; Addo, P.; Teniola, O. D.; Zyl, W. H. V.; Brost, I. M.; Farber, P.; Alberts, J. F.; Steyn, P. S. Journal Contribution 2005
  • Physicochemical, proximate and sensory properties of organic side-stream pineapple (Ananas sp.) flour International Journal of Food Science and Nutrition Engineering, 4 (1), p. 1-8 Tortoe, C.; Johnson, P. N. T.; Slaghek, T.; Oduro-Yeboah, C.; Addo, P.; Nyarko, A.; Tamakloe, I. Journal Contribution 2014
  • Physiochemical, pasting and sensory properties of three varieties of pineapple flour for the confectionery industries Tortoe, C.; Oduro-Yeboah, C.; Addo, P.; Johnson, P. N. T.; Dowuona, S. Research Report 2010
  • Quality management manual for research by-products of CSIR-Food Research Institute, Accra, Ghana Komlaga, G. A.; Teye, K. W. F.; Addo, P.; Ampah, J.; Baidoo, E. A.; Akonor, P. T.; Dowuona, S.; Annan, A. H.; Dalabor, P. Other 2013

 

 

 

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