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https://csirspace.foodresearchgh.site/handle/123456789/812Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Osei-Yaw, A. | - |
| dc.date.accessioned | 2017-11-08T08:21:32Z | - |
| dc.date.available | 2017-11-08T08:21:32Z | - |
| dc.date.issued | 1978 | - |
| dc.identifier.uri | https://csirspace.foodresearchgh.site/handle/123456789/812 | - |
| dc.description.abstract | The organoleptic characteristics of refined shea have been studied using refined de-odourised coconut oil as reference sample. The study used untrained panelists to assess the quality of the oils as judged from the quality of fish and akla fried in them. The results obtained indicated that whereas virgin shea fat was most unacceptable, the refined and de-odourised shea fat compared favourably with the control of refined de-odourised coconut oil | 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 | Organoleptic properties | en_US |
| dc.subject | Sensory evaluation | en_US |
| dc.subject | Shea butter | en_US |
| dc.subject | Shea fat | en_US |
| dc.title | An assessment of the organoleptic characteristics of processed shea fat | en_US |
| dc.type | Technical Report | en_US |
| Appears in Collections: | Food Research Institute | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Assessment_Organoleptic_Characteristics_Shea_Fat.pdf | 2.84 MB | Adobe PDF |  View/Open |
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