The level of tocopherol in Ghanaian oils

Please use this identifier to cite or link to this item: https://csirspace.foodresearchgh.site/handle/123456789/158

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DC Field	Value	Language
dc.contributor.author	Ata, J. K. B. A.	-
dc.contributor.author	Cobbina, A.	-
dc.date.accessioned	2017-10-05T15:07:13Z	-
dc.date.available	2017-10-05T15:07:13Z	-
dc.date.issued	1973	-
dc.identifier.citation	Ghana Journal Of Agricultural Science, 6, 45-47	en_US
dc.identifier.issn	0855-0042	-
dc.identifier.uri	https://csirspace.foodresearchgh.site/handle/123456789/158	-
dc.description.abstract	The total tocopherol content of various types of processed oils in Ghana have been studied with a view to identifying those that may have poor shelf lives. The results obtained showed the greatest destruction of total tocopherol in refined coconut and palm kernel oils. The losses due to the traditional process were not as much as that due to the refining process	en_US
dc.language.iso	en	en_US
dc.publisher	Council for Scientific and Industrial Research (CSIR), Ghana	en_US
dc.subject	Tocopherols	en_US
dc.subject	Ghana	en_US
dc.subject	Oils	en_US
dc.subject	Ghanaian oils	en_US
dc.subject	Coconut oil	en_US
dc.subject	Palm kernel oil	en_US
dc.title	The level of tocopherol in Ghanaian oils	en_US
dc.type	Article	en_US
dc.journalname	Ghana Journal Of Agricultural Science	-
Appears in Collections:	Food Research Institute

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