Visas 1 - 10 av 20 resultat för sökning '', Sökningstid: 0,01s Förfina resultatet
  1. 1

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

    Publicerad 2020
    Lärdomsprov

    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

    Publicerad 2016
    Bok

    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 av Valdez, Joanna Michelle J.

    Publicerad 2015
    Lärdomsprov

    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

    Publicerad 2015
    Bok

    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 av Mauricio, Rosela A.

    Publicerad 2012
    Lärdomsprov

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

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

    Publicerad 2009
    Bok

    Fats and oils formulating and processing for applications
  7. 7

    Frying improving quality

    Publicerad 2001
    Bok

    Frying improving quality
  8. 8

    Edible oil processing

    Publicerad 2000
    Bok

    Edible oil processing
  9. 9

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

    Publicerad 1999
    Bok

    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 av Lawson, Harry W.

    Publicerad 1995
    Bok

    Food oils and fats technology, utilization, and nutrition

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