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  1. 1

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

    出版事項 2007
    学位論文

    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 著者: Cortel, Kristine Abris

    出版事項 2007
    学位論文

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

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

    出版事項 2006
    学位論文

    Utilization of virgin coconut oil in mayonnaise
  4. 4

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

    出版事項 1961
    学位論文

    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) 著者: Parreño, Ronaldo P. Jr, Carandang, Maricar B.

    図書

    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 著者: Bingil, Cherry Ferolin

    学位論文

    Development of mayonnaise from duck egg

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