The Musoma Ghee Industry

dc.bibliographicCitation.endpage289en
dc.bibliographicCitation.issueNo 4en
dc.bibliographicCitation.stpage283en
dc.bibliographicCitation.titleEast African Agricultural And Forestry Journalen
dc.bibliographicCitation.volumeIIIen
dc.contributor.authorFrench,M.H.null
dc.contributor.institutionBiochemistry Veterinary department Tanganyika
dc.date.accessioned2015-08-12T11:53:20Znull
dc.date.available2015-08-12T11:53:20Znull
dc.date.issued1938en
dc.description.abstractIn the hot and semi-arid regions of the world not only does the yield of milk vary with the seasons but also it is impossible for primitive people to store milk or butter for use during the dry periods of the year. The inhabitants of hot countries were forced to evolve a method of storing butter fat. and the process developed in India has since spread to other tropical areas. The original Hindustani word for the butter fat so prepared was and this term, written as "ghee", has been retained by most workers on this subject.en
dc.identifier.citationFrench,M.H. (1938). The Musoma Ghee Industry; East African Agricultural And Forestry Journal, III (No 4), p. 283-289 https://doi.org/10.1080/03670074.1938.11663777en
dc.identifier.doihttps://doi.org/10.1080/03670074.1938.11663777
dc.identifier.issn0012-8325*
dc.identifier.urihttp://Kalroerepository.kalro.org/handle/0/9330null
dc.language.isoenglishen
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/en
dc.subject.agrovocIndustryen
dc.subject.agrovocGheeen
dc.subject.agrovocInhibitionen
dc.subject.agrovocMilken
dc.titleThe Musoma Ghee Industryen
dc.typeJournal Contribution*
dc.type.refereedRefereeden
dc.type.specifiedArticleen

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