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https://csirspace.foodresearchgh.org/handle/1/554Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Ata, J. K. B. A. | - |
| dc.date.accessioned | 2017-10-25T10:34:47Z | - |
| dc.date.available | 2017-10-25T10:34:47Z | - |
| dc.date.issued | 1971 | - |
| dc.identifier.uri | https://csirspace.foodresearchgh.site/handle/1/554 | - |
| dc.description.abstract | Crystallization of coconut oil in air-conditioned shops, affects the consumer appeal of the product. In the absence of winterisation facilities, a blending method with an oil of greater unsaturated acid content has been examined. Results have shown that a 50/50 mixture of groundnut oil and coconut oil remain stable in air-conditioned temperatures dorm to 20° Centigrade | 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 | Coconut oil | en_US |
| dc.subject | Quality | en_US |
| dc.subject | Ghana | en_US |
| dc.title | Coconut oil quality improvements: blending | en_US |
| dc.type | Technical Report | en_US |
| Appears in Collections: | Food Research Institute | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Coconut_Oil_Quality_Improvements.pdf | 4.29 MB | Adobe PDF |  View/Open |
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