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  1. 1

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

    Published 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

    Published 2016
    Book

    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 by Valdez, Joanna Michelle J.

    Published 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

    Published 2015
    Book

    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 by Mauricio, Rosela A.

    Published 2012
    Thesis

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

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

    Published 2009
    Book

    Fats and oils formulating and processing for applications
  7. 7

    Frying improving quality

    Published 2001
    Book

    Frying improving quality
  8. 8

    Edible oil processing

    Published 2000
    Book

    Edible oil processing
  9. 9

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

    Published 1999
    Book

    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 by Lawson, Harry W.

    Published 1995
    Book

    Food oils and fats technology, utilization, and nutrition

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