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  1. 1

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

    Publicado em 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

    Publicado em 2016
    Livro

    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 Por Valdez, Joanna Michelle J.

    Publicado em 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

    Publicado em 2015
    Livro

    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 Por Mauricio, Rosela A.

    Publicado em 2012
    Thesis

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

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

    Publicado em 2009
    Livro

    Fats and oils formulating and processing for applications
  7. 7

    Frying improving quality

    Publicado em 2001
    Livro

    Frying improving quality
  8. 8

    Edible oil processing

    Publicado em 2000
    Livro

    Edible oil processing
  9. 9

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

    Publicado em 1999
    Livro

    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 Por Lawson, Harry W.

    Publicado em 1995
    Livro

    Food oils and fats technology, utilization, and nutrition

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