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https://csirspace.foodresearchgh.site/handle/123456789/546Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Ankrah, E. K. | - |
| dc.date.accessioned | 2017-10-25T09:24:34Z | - |
| dc.date.available | 2017-10-25T09:24:34Z | - |
| dc.date.issued | 1994 | - |
| dc.identifier.uri | https://csirspace.foodresearchgh.site/handle/123456789/546 | - |
| dc.description.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 | 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 | Pepper | en_US |
| dc.subject | Proximate composition | en_US |
| dc.title | Chemical constituents of four varieties of dried pepper | en_US |
| dc.type | Technical Report | en_US |
| 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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