Отображение 1 - 6 результаты of 6 для поиска '', время запроса: 0.01сек. Отмена результатов
  1. 1

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

    Опубликовано 2007
    Диссертация

    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 по Cortel, Kristine Abris

    Опубликовано 2007
    Диссертация

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

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

    Опубликовано 2006
    Диссертация

    Utilization of virgin coconut oil in mayonnaise
  4. 4

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

    Опубликовано 1961
    Диссертация

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

    Опубликовано в: Vol. 150, No. 4 (August 2021) pages 753-763.
    ‌

    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 по Bingil, Cherry Ferolin

    Диссертация

    Development of mayonnaise from duck egg

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