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https://csirspace.foodresearchgh.site/handle/123456789/610Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Dei-Tutu, J. | - |
| dc.date.accessioned | 2017-10-27T10:35:02Z | - |
| dc.date.available | 2017-10-27T10:35:02Z | - |
| dc.date.issued | 1970 | - |
| dc.identifier.uri | https://csirspace.foodresearchgh.site/handle/123456789/610 | - |
| dc.description.abstract | By adopting good manufacturing practices and by application of technology, the quality and appearance of marmalade produced from local raw materials has been improved to match or even surpass imported products. A recipe for marmalade, using local oranges, has been formulated | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Council for Scientific and Industrial Research (CSIR),Food Research Institute, Ghana | en_US |
| dc.subject | Marmalades | en_US |
| dc.subject | Product quality | en_US |
| dc.subject | Ghana | en_US |
| dc.title | Some quality aspects of locally manufactured marmalades | en_US |
| dc.type | Technical Report | en_US |
| Appears in Collections: | Food Research Institute | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Quality_Aspects_Locally_Marmalades.pdf | 9.09 MB | Adobe PDF |  View/Open |
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