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  1. 1

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

    出版 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 由 Cortel, Kristine Abris

    出版 2007
    Thesis

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

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

    出版 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 由 San Pedro, Helen Torres 1940-

    出版 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) 由 Parreño, Ronaldo P. Jr, Carandang, Maricar B.

    圖書

    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 由 Bingil, Cherry Ferolin

    Thesis

    Development of mayonnaise from duck egg

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