Treffer 1 - 10 von 20 für Suche '', Suchdauer: 0,01s Treffer weiter einschränken
  1. 1

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

    Veröffentlicht 2020
    Abschlussarbeit

    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

    Veröffentlicht 2016
    Buch

    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 von Valdez, Joanna Michelle J.

    Veröffentlicht 2015
    Abschlussarbeit

    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

    Veröffentlicht 2015
    Buch

    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 von Mauricio, Rosela A.

    Veröffentlicht 2012
    Abschlussarbeit

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

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

    Veröffentlicht 2009
    Buch

    Fats and oils formulating and processing for applications
  7. 7

    Frying improving quality

    Veröffentlicht 2001
    Buch

    Frying improving quality
  8. 8

    Edible oil processing

    Veröffentlicht 2000
    Buch

    Edible oil processing
  9. 9

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

    Veröffentlicht 1999
    Buch

    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 von Lawson, Harry W.

    Veröffentlicht 1995
    Buch

    Food oils and fats technology, utilization, and nutrition

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