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  1. 1

    Detection of adulteration in virgin coconut oil using instrumental methods and preliminary sensory profiling af Tampil, Gyle D.

    Udgivet 2020
    Thesis

    Detection of adulteration in virgin coconut oil using instrumental methods and preliminary sensory profiling
  2. 2

    Oxidative stability and shelf life of foods containing oils and fats

    Udgivet 2016
    Bog

    Oxidative stability and shelf life of foods containing oils and fats
  3. 3

    Quality of used deep-frying oil in food kiosks in a university campus af Valdez, Joanna Michelle J.

    Udgivet 2015
    Thesis

    Quality of used deep-frying oil in food kiosks in a university campus
  4. 4

    Specialty oils and fats in food and nutrition properties, processing and applications

    Udgivet 2015
    Bog

    Specialty oils and fats in food and nutrition properties, processing and applications
  5. 5

    Quality changes in virgin coconut oil produced by centrifuge process during storage af Mauricio, Rosela A.

    Udgivet 2012
    Thesis

    Quality changes in virgin coconut oil produced by centrifuge process during storage
  6. 6

    Fats and oils formulating and processing for applications af O'Brien, Richard D.

    Udgivet 2009
    Bog

    Fats and oils formulating and processing for applications
  7. 7

    Frying improving quality

    Udgivet 2001
    Bog

    Frying improving quality
  8. 8

    Edible oil processing

    Udgivet 2000
    Bog

    Edible oil processing
  9. 9

    Frying of food oxidation, nutrient and non-nutrient antioxidants, biologically active compounds, and high temperatures

    Udgivet 1999
    Bog

    Frying of food oxidation, nutrient and non-nutrient antioxidants, biologically active compounds, and high temperatures
  10. 10

    Food oils and fats technology, utilization, and nutrition af Lawson, Harry W.

    Udgivet 1995
    Bog

    Food oils and fats technology, utilization, and nutrition

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