Εμφανίζονται 1 - 10 Αποτελέσματα από 20 για την αναζήτηση '', χρόνος αναζήτησης: 0,01δλ Περιορισμός αποτελεσμάτων
  1. 1

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

    Έκδοση 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

    Έκδοση 2016
    Βιβλίο

    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 ανά Valdez, Joanna Michelle J.

    Έκδοση 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

    Έκδοση 2015
    Βιβλίο

    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 ανά Mauricio, Rosela A.

    Έκδοση 2012
    Thesis

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

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

    Έκδοση 2009
    Βιβλίο

    Fats and oils formulating and processing for applications
  7. 7

    Frying improving quality

    Έκδοση 2001
    Βιβλίο

    Frying improving quality
  8. 8

    Edible oil processing

    Έκδοση 2000
    Βιβλίο

    Edible oil processing
  9. 9

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

    Έκδοση 1999
    Βιβλίο

    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 ανά Lawson, Harry W.

    Έκδοση 1995
    Βιβλίο

    Food oils and fats technology, utilization, and nutrition

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