The production and chemical composition of some varieties of edible ices in Ghana

Please use this identifier to cite or link to this item: https://csirspace.foodresearchgh.site/handle/123456789/147

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DC Field	Value	Language
dc.contributor.author	Ankrah, E. K.	-
dc.date.accessioned	2017-10-05T12:44:54Z	-
dc.date.available	2017-10-05T12:44:54Z	-
dc.date.issued	1971	-
dc.identifier.citation	Ghana Journal Of Agricultural Science, 4 (2), p. 191-194	en_US
dc.identifier.issn	0855-0042	-
dc.identifier.uri	https://csirspace.foodresearchgh.site/handle/123456789/147	-
dc.description.abstract	Information is given on the raw materials and the processing techniques employed in the manufacture of edible ices in Ghana. The volume of ice cream produced annually has increased from 199 x 10" I in 1964 to 451 x 10" I in 1969, that of milk ice from 49 x 10" I in 1967 to 81 x 10"1 in 1969, but th~ production figure for water ice has remained constant at about 81 x 10"I. The chemical composition of some varieties of ice cream analysed nearly conformed to the FAO draft standards, whilst that of all the milk ices fell below these standards. Suggestions concerning the labelling of the edible ices are given	en_US
dc.language.iso	en	en_US
dc.publisher	Council for Scientific and Industrial Research (CSIR), Ghana	en_US
dc.subject	Chemical composition	en_US
dc.subject	Ghana	en_US
dc.subject	Ices	en_US
dc.subject	Edible ices	en_US
dc.subject	Ice cream	en_US
dc.title	The production and chemical composition of some varieties of edible ices in Ghana	en_US
dc.type	Article	en_US
dc.journalname	Ghana Journal Of Agricultural Science	-
Appears in Collections:	Food Research Institute

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