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https://csirspace.foodresearchgh.site/handle/123456789/546| Title: | Chemical constituents of four varieties of dried pepper |
| Authors: | Ankrah, E. K. |
| Keywords: | Pepper;Proximate composition |
| Issue Date: | 1994 |
| Publisher: | Council for Scientific and Industrial Research (CSIR),Food Research Institute, Ghana |
| Abstract: | The chemical constituents of four varieties of dried pepper were investigated. The analyses included moisture, ash, nitrogen, acid, insoluble ash, water soluble ash, calcium, phosphorus and iron |
| URI: | https://csirspace.foodresearchgh.site/handle/123456789/546 |
| Appears in Collections: | Food Research Institute |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Chemical_Constituents_Varieties_Dried_Pepper.pdf | 2.86 MB | Adobe PDF |  View/Open |
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