Näytetään 1 - 10 yhteensä 20 tuloksesta haulle '', hakuaika: 0,01s Tarkenna hakua
  1. 1

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

    Julkaistu 2020
    Opinnäyte

    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

    Julkaistu 2016
    Kirja

    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 Tekijä Valdez, Joanna Michelle J.

    Julkaistu 2015
    Opinnäyte

    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

    Julkaistu 2015
    Kirja

    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 Tekijä Mauricio, Rosela A.

    Julkaistu 2012
    Opinnäyte

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

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

    Julkaistu 2009
    Kirja

    Fats and oils formulating and processing for applications
  7. 7

    Frying improving quality

    Julkaistu 2001
    Kirja

    Frying improving quality
  8. 8

    Edible oil processing

    Julkaistu 2000
    Kirja

    Edible oil processing
  9. 9

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

    Julkaistu 1999
    Kirja

    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 Tekijä Lawson, Harry W.

    Julkaistu 1995
    Kirja

    Food oils and fats technology, utilization, and nutrition

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