Prikaz rezultata 1 – 10 od 20 za pretragu '', vrijeme upita: 0,01s Detaljiziraj rezultate
  1. 1

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

    Izdano 2020
    Disertacija

    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

    Izdano 2016
    Knjiga

    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 od Valdez, Joanna Michelle J.

    Izdano 2015
    Disertacija

    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

    Izdano 2015
    Knjiga

    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 od Mauricio, Rosela A.

    Izdano 2012
    Disertacija

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

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

    Izdano 2009
    Knjiga

    Fats and oils formulating and processing for applications
  7. 7

    Frying improving quality

    Izdano 2001
    Knjiga

    Frying improving quality
  8. 8

    Edible oil processing

    Izdano 2000
    Knjiga

    Edible oil processing
  9. 9

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

    Izdano 1999
    Knjiga

    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 od Lawson, Harry W.

    Izdano 1995
    Knjiga

    Food oils and fats technology, utilization, and nutrition

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