CSIRSpace CSIR Ghana Digital Repository
CSIRSpace is the Institutional Repository of the Council for Scientific and Industrial Research Ghana, an open access electronic archive collecting, preserving and distributing digital materials created, owned and hosted by the CSIR Ghana.
Please use this identifier to cite or link to this item:
https://csirspace.foodresearchgh.site/handle/123456789/507Full 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/123456789/507 | - |
| 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 |
Items in CSIRSpace are protected by copyright, with all rights reserved, unless otherwise indicated.