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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/10820

Title: Modeling the formulation and shelf life of avocado (Persea americana) fruit spread.
Authors: Ofosu, I.W
Owusu, A.A
Mensah, W.A
Oldham, J.H
Oduro, I.
Keywords: avocado pear
fruit spread
product development
sensory optimization
spread shelf life
spread deterioration energy
optimum formulation
Issue Date: 2011
Publisher: American Journal of Food Technology
Citation: American Journal of Food Technology 6 (8): 661-673, 2011
Abstract: The aim of this study was to use a systematic scientific mixture design to formulate avocado fruit spread in order to retain its aesthetic properties
Description: This article was published in American Journal of Food Technology 6 (8): 661-673, 2011 ISSN 1557-4571
URI: http://hdl.handle.net/123456789/10820
ISSN: 1557-4571
Appears in Collections:College of Science

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