Gösterilen 1 - 6 sonuçlar arası kayıtlar. 6 sonuç. Aranan kelime '', Sorgu süresi: 0.01s Sonuçları Daraltın
  1. 1

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

    Baskı/Yayın Bilgisi 2007
    Tez

    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 Yazar: Cortel, Kristine Abris

    Baskı/Yayın Bilgisi 2007
    Tez

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

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

    Baskı/Yayın Bilgisi 2006
    Tez

    Utilization of virgin coconut oil in mayonnaise
  4. 4

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

    Baskı/Yayın Bilgisi 1961
    Tez

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

    Kitap

    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 Yazar: Bingil, Cherry Ferolin

    Tez

    Development of mayonnaise from duck egg

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