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https://csirspace.foodresearchgh.org/handle/1/1484Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Oduro-Yeboah, C. | - |
| dc.contributor.author | Buckman, E. | - |
| dc.contributor.author | Mboom, F. P. | - |
| dc.contributor.author | Boateng, C. | - |
| dc.date.accessioned | 2021-11-16T10:02:59Z | - |
| dc.date.available | 2021-11-16T10:02:59Z | - |
| dc.date.issued | 2018 | - |
| dc.identifier.uri | https://csirspace.foodresearchgh.site/handle/1/1484 | - |
| dc.language.iso | en | en |
| dc.publisher | CSIR-Food Research Institute, Accra | en |
| dc.subject | Sensory evaluation | en |
| dc.subject | Rice | en |
| dc.title | Sensory quality of four cooked rice varieties | en |
| dc.type | Technical Report | en |
| Appears in Collections: | Food Research Institute | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Sensory_Qualities_Four_Cooked_Rice.pdf | 146.6 kB | Adobe PDF |  View/Open |
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