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https://csirspace.foodresearchgh.site/handle/123456789/157Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Ata, J. K. B. A. | - |
| dc.contributor.author | Fejer, D. | - |
| dc.date.accessioned | 2017-10-05T14:59:29Z | - |
| dc.date.available | 2017-10-05T14:59:29Z | - |
| dc.date.issued | 1975 | - |
| dc.identifier.citation | Ghana Journal Of Agricultural Science, 8, 149-152 | en_US |
| dc.identifier.issn | 0855-0042 | - |
| dc.identifier.uri | https://csirspace.foodresearchgh.site/handle/123456789/157 | - |
| dc.description.abstract | The level of allantoin and intermediary products in water extract of defatted shea kernel meal has been investigated. The results have shown that allantoin and its products constitute 24-28% of total N of the extract | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Council for Scientific and Industrial Research (CSIR), Ghana | en_US |
| dc.subject | Allantoin | en_US |
| dc.subject | Shea nuts | en_US |
| dc.subject | Shea Kernel | en_US |
| dc.subject | Ghana | en_US |
| dc.title | Allantoin in shea kernel | en_US |
| dc.type | Article | en_US |
| dc.journalname | Ghana Journal Of Agricultural Science | - |
| Appears in Collections: | Food Research Institute | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| GJAS_8_Ata_et al.pdf | 1.92 MB | Adobe PDF |  View/Open |
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