Отображение 1 - 10 результаты of 20 для поиска '', время запроса: 0.01сек. Отмена результатов
  1. 1

    Detection of adulteration in virgin coconut oil using instrumental methods and preliminary sensory profiling по Tampil, Gyle D.

    Опубликовано 2020
    Диссертация

    Detection of adulteration in virgin coconut oil using instrumental methods and preliminary sensory profiling
  2. 2

    Oxidative stability and shelf life of foods containing oils and fats

    Опубликовано 2016
    ‌

    Oxidative stability and shelf life of foods containing oils and fats
  3. 3

    Quality of used deep-frying oil in food kiosks in a university campus по Valdez, Joanna Michelle J.

    Опубликовано 2015
    Диссертация

    Quality of used deep-frying oil in food kiosks in a university campus
  4. 4

    Specialty oils and fats in food and nutrition properties, processing and applications

    Опубликовано 2015
    ‌

    Specialty oils and fats in food and nutrition properties, processing and applications
  5. 5

    Quality changes in virgin coconut oil produced by centrifuge process during storage по Mauricio, Rosela A.

    Опубликовано 2012
    Диссертация

    Quality changes in virgin coconut oil produced by centrifuge process during storage
  6. 6

    Fats and oils formulating and processing for applications по O'Brien, Richard D.

    Опубликовано 2009
    ‌

    Fats and oils formulating and processing for applications
  7. 7

    Frying improving quality

    Опубликовано 2001
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    Frying improving quality
  8. 8

    Edible oil processing

    Опубликовано 2000
    ‌

    Edible oil processing
  9. 9

    Frying of food oxidation, nutrient and non-nutrient antioxidants, biologically active compounds, and high temperatures

    Опубликовано 1999
    ‌

    Frying of food oxidation, nutrient and non-nutrient antioxidants, biologically active compounds, and high temperatures
  10. 10

    Food oils and fats technology, utilization, and nutrition по Lawson, Harry W.

    Опубликовано 1995
    ‌

    Food oils and fats technology, utilization, and nutrition

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