Please use this identifier to cite or link to this item:
http://library.ediindia.ac.in:8181/xmlui//handle/123456789/5042
Full metadata record
DC Field | Value | Language |
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dc.date.accessioned | 2016-06-30T13:55:00Z | - |
dc.date.available | 2016-06-30T13:55:00Z | - |
dc.date.issued | 1987-01 | - |
dc.identifier.uri | http://localhost:8080/xmlui/handle.net/123456789/5042 | - |
dc.description.abstract | In the course of the past 50 years margarine has been developing steadily into a nutrient fat of high dietetic value that in many cases is even preferable to butter. It is spreadable, an ernul- ,sion of certain oils and fats. For oil, soya oil, cotton- seed oil, sunflower oil or peanut oil are the main ingredients; cocoa fat, palmoil or palmkernel fat the main fats. Apart from these vegetable raw materials, high-value oils from mammals or fish can also be used for the production. | en_US |
dc.language.iso | en | en_US |
dc.publisher | United Nations Industrial Development Organization | en_US |
dc.subject | Margarine | en_US |
dc.title | Margarine | en_US |
dc.type | Other | en_US |
Appears in Collections: | United Nations Industrial Development Organization |
Files in This Item:
File | Description | Size | Format | |
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A-47.pdf Restricted Access | 1.92 MB | Adobe PDF | View/Open Request a copy |
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