I.W. Ofosu
Department of Food Science and Technology, Faculty of Biosciences, College of Science, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
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A.A. Owusu
Department of Food Science and Technology, Faculty of Biosciences, College of Science, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
W.A. Mensah
Department of Biochemistry and Biotechnology, Faculty of Biosciences, College of Science, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
J.H. Oldham
Department of Food Science and Technology, Faculty of Biosciences, College of Science, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
I. Oduro
Department of Food Science and Technology, Faculty of Biosciences, College of Science, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
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How to cite this article
I.W. Ofosu, A.A. Owusu, W.A. Mensah, J.H. Oldham and I. Oduro, 2011. Modeling the Formulation and Shelf Life of Avocado (Persea americana) Fruit Spread. American Journal of Food Technology, 6: 661-673.
DOI: 10.3923/ajft.2011.661.673
URL: https://scialert.net/abstract/?doi=ajft.2011.661.673
DOI: 10.3923/ajft.2011.661.673
URL: https://scialert.net/abstract/?doi=ajft.2011.661.673