Gösterilen 1 - 10 sonuçlar arası kayıtlar. 20 sonuç. Aranan kelime '', Sorgu süresi: 0.01s Sonuçları Daraltın
  1. 1

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

    Baskı/Yayın Bilgisi 2020
    Tez

    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

    Baskı/Yayın Bilgisi 2016
    Kitap

    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 Yazar: Valdez, Joanna Michelle J.

    Baskı/Yayın Bilgisi 2015
    Tez

    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

    Baskı/Yayın Bilgisi 2015
    Kitap

    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 Yazar: Mauricio, Rosela A.

    Baskı/Yayın Bilgisi 2012
    Tez

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

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

    Baskı/Yayın Bilgisi 2009
    Kitap

    Fats and oils formulating and processing for applications
  7. 7

    Frying improving quality

    Baskı/Yayın Bilgisi 2001
    Kitap

    Frying improving quality
  8. 8

    Edible oil processing

    Baskı/Yayın Bilgisi 2000
    Kitap

    Edible oil processing
  9. 9

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

    Baskı/Yayın Bilgisi 1999
    Kitap

    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 Yazar: Lawson, Harry W.

    Baskı/Yayın Bilgisi 1995
    Kitap

    Food oils and fats technology, utilization, and nutrition

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