00000ctm a22000004a 4500 UP-8027390931313596958 Buklod 20070912123348.0 m |o d | ta 070912s xx d r |||| u| (iLib)UPVIS-00000029577 Gift VML/mss/09/20/2016 eng LG 993.5 2002 F6 A86 Atotubo, Karol Mae Ikalina. Improvement of the storage stability of cashew nut butter spread using food additives by Karol Mae I. Atotubo. 2002. xi, 165 leaves. Thesis - B.S. (Food Technology) - SOTECH, University of the Philippines in the Visayas. The effect of BHT (97 ppm), tocopherol (145.5 ppm), potassium sorbate (0.145 percent by weight), the combination of BHT and postassium sorbate and the combination of tocopherol and potassium sorbate on the general acceptability of cashew nut butter spread were compared. Cashew. Butter spread. Teruel, S.R. Luzette T. Adviser. Dorego, Nazis C. Member. Lozada, Emeliza C. Member. UPVIS UPV-SOTECH LG 993.5 2002 F6 A86 Thesis