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https://csirspace.foodresearchgh.org/handle/1/507Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Amoa-Awua, W. K. | - |
| dc.date.accessioned | 2017-10-24T07:44:18Z | - |
| dc.date.available | 2017-10-24T07:44:18Z | - |
| dc.date.issued | 1977 | - |
| dc.identifier.uri | https://csirspace.foodresearchgh.site/handle/1/507 | - |
| dc.language.iso | en | en_US |
| dc.publisher | Council for Scientific and Industrial Research (CSIR),Food Research Institute, Ghana | en_US |
| dc.subject | Jams | en_US |
| dc.subject | Marmalades | en_US |
| dc.subject | Preservatives | en_US |
| dc.subject | Ghana | en_US |
| dc.title | The minimum level of preservatives needed to preserve jams, jellies and marmalades under Ghanaian conditions | en_US |
| dc.type | Technical Report | en_US |
| Appears in Collections: | Food Research Institute | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Minimum_Preservatives_Preserve_Jams_Ghanaian_Conditions.pdf | 3.98 MB | Adobe PDF |  View/Open |
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