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https://csirspace.foodresearchgh.site/handle/123456789/725Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Larmie, J. K. | - |
| dc.contributor.author | Osei-Yaw, A. | - |
| dc.contributor.author | Amoa-Awua, W. K. | - |
| dc.date.accessioned | 2017-11-03T12:03:13Z | - |
| dc.date.available | 2017-11-03T12:03:13Z | - |
| dc.date.issued | 1979 | - |
| dc.identifier.uri | https://csirspace.foodresearchgh.site/handle/123456789/725 | - |
| dc.description.abstract | The study seeks to produce a standardised dehydrated palm pulp product that can be stored easily and be utilized as a convenient intermediate product in the preparation of local palm fruit dishes, such as palm soup, palm stew, akplidzi etc., to utilize the dehydrated product as a means of reducing bulk and preserving the fruits which have a high spoilage rate after harvest. To produce a product convenient for export | 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 | Palm pulp powder | en_US |
| dc.subject | Product development | en_US |
| dc.subject | Palm oil | en_US |
| dc.subject | Ghana | en_US |
| dc.title | Studies on the development of palm pulp powder | en_US |
| dc.type | Technical Report | en_US |
| Appears in Collections: | Food Research Institute | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Development_Palm_Pulp_Powder.pdf | 17.34 MB | Adobe PDF |  View/Open |
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