Standards, specifications and quality requirements for processed cassava products / by Jean S. Ingram
Publisher: London : Tropical Products Institute 1975Copyright date: ©1975Description: v, 25 pages ; 30 cmContent type:- text
- unmediated
- volume
- 0859540502 (paperback)
- HD9235 I547
| Item type | Current library | Shelving location | Call number | Copy number | Status | Notes | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|---|
| Agriculture & other subjects (Sinaut Campus) | Universiti Islam Sultan Sharif Ali | Sinaut Campus | SINAUT HD9235 I547 1975 c.1 (Browse shelf(Opens below)) | 1 | Available | Waqaf daripada Kampus Pertanian Sinaut | 2010006357 |
Includes tables
Includes bibliographical references
There is a growing awareness of the need for national and international standardisation of processed cassava products for the international trade. This report summarises information currently available on existing standards, both official and otherwise for cassava products and discusses the related quality parameters. There are variations between standards for the different cassava products and different countries but the quality parameters that are consistently emphasised are moisture, fibre, ash and starch contents plus general cleanliness of the product. Producer countries should therefore aim to achieve and maintain the desired good quality in these products
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