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  1. 1

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

    Wydane 2020
    Praca dyplomowa

    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

    Wydane 2016
    Książka

    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.

    Wydane 2015
    Praca dyplomowa

    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

    Wydane 2015
    Książka

    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.

    Wydane 2012
    Praca dyplomowa

    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.

    Wydane 2009
    Książka

    Fats and oils formulating and processing for applications
  7. 7

    Frying improving quality

    Wydane 2001
    Książka

    Frying improving quality
  8. 8

    Edible oil processing

    Wydane 2000
    Książka

    Edible oil processing
  9. 9

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

    Wydane 1999
    Książka

    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.

    Wydane 1995
    Książka

    Food oils and fats technology, utilization, and nutrition

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