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  1. 1

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

    Publié 2007
    Thèse

    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 par Cortel, Kristine Abris

    Publié 2007
    Thèse

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

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

    Publié 2006
    Thèse

    Utilization of virgin coconut oil in mayonnaise
  4. 4

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

    Publié 1961
    Thèse

    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) par Parreño, Ronaldo P. Jr, Carandang, Maricar B.

    Livre

    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 par Bingil, Cherry Ferolin

    Thèse

    Development of mayonnaise from duck egg

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