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  1. 1

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

    Izdano 2007
    Thesis

    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 od Cortel, Kristine Abris

    Izdano 2007
    Thesis

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

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

    Izdano 2006
    Thesis

    Utilization of virgin coconut oil in mayonnaise
  4. 4

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

    Izdano 1961
    Thesis

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

    Knjiga

    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 od Bingil, Cherry Ferolin

    Thesis

    Development of mayonnaise from duck egg

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