Margarine

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
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

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