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Please use this identifier to cite or link to this item: https://csirspace.foodresearchgh.site/handle/123456789/633
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dc.contributor.authorGlover-Amengor, M.-
dc.contributor.authorAmey, N. K.-
dc.contributor.authorBaisel, D. K.-
dc.date.accessioned2017-10-31T09:13:20Z-
dc.date.available2017-10-31T09:13:20Z-
dc.date.issued2009-
dc.identifier.urihttps://csirspace.foodresearchgh.site/handle/123456789/633-
dc.description.abstractThe report attempt to compile data on the nutritional and microbiological quality of the products on the Ghanaian market and compare this with what is reported in literature. Nutrient values were collected using standard analytical procedures at the Food Chemistry laboratory of the CSIR-Food Research Institute. Similarly, microbiological data was generated in the Microbiolgy laboratory ofthe CSIR-Food Research Instituteen_US
dc.language.isoenen_US
dc.publisherCouncil for Scientific and Industrial Research (CSIR),Food Research Institute, Ghanaen_US
dc.subjectMoringa oleiferaen_US
dc.subjectMoringa oleifera leaf powderen_US
dc.subjectMicrobiological analysisen_US
dc.subjectNutritional qualityen_US
dc.subjectGhanaen_US
dc.subjectNutritional valueen_US
dc.titleNutritional and microbiological quality of Moringa oleifera leaf powder on the Ghanaian marketen_US
dc.typeTechnical Reporten_US
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