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  1. 1

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

    Publicado em 2007
    Tese

    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 por Cortel, Kristine Abris

    Publicado em 2007
    Tese

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

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

    Publicado em 2006
    Tese

    Utilization of virgin coconut oil in mayonnaise
  4. 4

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

    Publicado em 1961
    Tese

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

    Livro

    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 por Bingil, Cherry Ferolin

    Tese

    Development of mayonnaise from duck egg

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