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https://csirspace.foodresearchgh.site/handle/123456789/555Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Ata, J. K. B. A. | - |
| dc.date.accessioned | 2017-10-25T10:47:02Z | - |
| dc.date.available | 2017-10-25T10:47:02Z | - |
| dc.date.issued | 1981 | - |
| dc.identifier.uri | https://csirspace.foodresearchgh.site/handle/123456789/555 | - |
| dc.language.iso | en | en_US |
| dc.publisher | Council for Scientific and Industrial Research (CSIR),Food Research Institute, Ghana | en_US |
| dc.subject | Shea fat | en_US |
| dc.subject | Traditional processing | en_US |
| dc.subject | Ghana | en_US |
| dc.title | How to increase yield in the tradional processing of shea fat | en_US |
| dc.type | Technical Report | en_US |
| Appears in Collections: | Food Research Institute | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Increase_Yield_Traditional_Processing_Shea_Fat.pdf | 1.61 MB | Adobe PDF |  View/Open |
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