Effect of Varietal Differences on Composition and Thermal Characteristics of Avocado Oil

Author:

Yanty N. A. M.,Marikkar J. M. N.,Long K.

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference20 articles.

1. USDA (1995) Avocado—an economic assessment of the feasibility of providing multiple peril crop insurance. http://www.rma.usda.gov/pilots/feasible/pdf/avocado.pdf . Accessed Apr 2011

2. Nethsingha C (1993) Avocado. Ceylon Institute of Scientific and Industrial Research, Sri Lanka

3. Abeyesekera M, Hemapala A (1981) Avocado oil. In: Useful products from tropical plants: booklet no 1. Ceylon Institute of scientific and Industrial Research, Sri Lanka

4. Swisher HE (1988) Avocado oil: from food use to skin care. J Am Oil Chem Soc 65:1704–1706

5. Takenaga F, Matsuyama K, Abe S, Torii Y, Itoh S (2008) Lipid and fatty acid composition of mesocarp and seed of avocado fruits harvested at Northern range in Japan. J Oleo Sci 57:591–597

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