Näytetään 1 - 6 yhteensä 6 tuloksesta haulle '', hakuaika: 0,01s Tarkenna hakua
  1. 1

    Biodegradation and methane potential of residual and expired cheese and mayonnaise through batch anaerobic process Tekijä Celicious, Angelica A.

    Julkaistu 2007
    Opinnäyte

    Biodegradation and methane potential of residual and expired cheese and mayonnaise through batch anaerobic process
  2. 2

    A major practicum at Kraft Foods (Philippines), Inc. Sucat, Parañaque City, Metro Manila Tekijä Cortel, Kristine Abris

    Julkaistu 2007
    Opinnäyte

    A major practicum at Kraft Foods (Philippines), Inc. Sucat, Parañaque City, Metro Manila
  3. 3

    Utilization of virgin coconut oil in mayonnaise Tekijä Ferrer, Leonard L.

    Julkaistu 2006
    Opinnäyte

    Utilization of virgin coconut oil in mayonnaise
  4. 4

    The keeping quality and palatability of mayonnaise and salad dressing made from coconut oil Tekijä San Pedro, Helen Torres 1940-

    Julkaistu 1961
    Opinnäyte

    The keeping quality and palatability of mayonnaise and salad dressing made from coconut oil
  5. 5

    Effect of modified cassava starch in reduced-fat mayonnaise by correlating emulsion stability with anti-oxidation reaction using gas chromatography-mass spectrometry (GC-MS) Tekijä Parreño, Ronaldo P. Jr, Carandang, Maricar B.

    Kirja

    Effect of modified cassava starch in reduced-fat mayonnaise by correlating emulsion stability with anti-oxidation reaction using gas chromatography-mass spectrometry (GC-MS)
  6. 6

    Development of mayonnaise from duck egg Tekijä Bingil, Cherry Ferolin

    Opinnäyte

    Development of mayonnaise from duck egg

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