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Calculated Iodine Value from Fatty Acid Composition

Agua en Los Alimentos-Fund Basic

Continuous Production of Margarine_Votator System

Analisis de Calidad Aceite Durante El Freido

734-Texto-734-1-10-20120719

Analysis of Lipids

Manual of Methods of Analysis of Foods_OILS and FATS_India

Analysis of Lipids

Effects of emulsifying components in the continuous phase of cream.pdf

Effect of Process on Microstructural Characteristics of fats spreads.pdf

Effect of cream cooling rate and water content on butter during storage.pdf

Effect-of-CMC on-the-Stability-of-Emulsions-Stabilized-by-Whey-Proteins.pdf

Effect of milk protein products on the stability of a low-fat spread_1998.pdf

Effect of NaCl on Functional Properties of Legume Flours.pdf

Development of non dairy whipping cream.pdf

Details of Manufacturing Butter.pdf

AI-M1.-EE3-INCIDENCIAS-DE-LA-CALIDAD-DEL-ACEITE-EN-PROCESO-DESODORIZACION-Samuel-Barba (1).pdf

C. P-Anisidine Value AOCS CD 18-80_Rev.2011

Avances en La Tecnología de Cristalización de Lípidos_ES Trad_23042019

Crystallization modifiers in lipid systems_ENG.pdf

Cristalizacion Materiales_General.pdf

Lipidos Estructurados Obtenidos Por Interesterificación

Solid Fat Content, Pre-Crystallization Conditions, and Sensory Quality of Chocolate with Addition of Cocoa Butter Analogues

Eva García. Caldidad aceite -2014.pdf

Tetra Pak Dairy Processing Handbook

Blending of Butter Oil With PORBD

Cake Making Methods.pdf

Cake Faults_Identifying and Remedying the Problem_Feb 2018 (1).pdf

07-R-7_Global_Dairy_Blends_Update.pdf

Effect of Lipid Source on the Physical and Sensory Quality of Bakng Products

301-301-1-PB.pdf

07-R-7 Global Dairy Blends Update

Formulation of Trans Free and Low Saturated Margarine

FSSC 22000_WP_Update_May 2012_EN_web.pdf

Resumen-22000.pdf

PRINCIPIOS GENERALES DE HIGIENE DE LOS ALIMENTOS_ CAC.RCP 1-1969. .pdf

Manual Inspeccion Alimentos por Riesgo_FAO 2008.pdf

DairyProcessingHACCP.pdf

PRINCIPIOS GENERALES DE HIGIENE DE LOS ALIMENTOS_ CAC.RCP 1-1969. .pdf

Auditoria de BPA_BPM y HACCP_Fas4.pdf

IRCA-Guía-para-la-revisión-y-cierre-de-no-conformidades.pdf

Guia Aplicacion Norma UNE EN ISO 22000_HACCP_2006.pdf

GS Pasteurization and Remelting of Low Fat Products 07 12 GB Tcm11-8680 (1)

Sistemas Gestion Sector Alimentario_ICONTEC.pdf

Acción de Las Procianidinas de Los Alimentos Sobre La Producción Pancreática de Insulina_PROYECTO

Curriculo Formulacion protectos

Diseño porceso evaluación proveedores Duquesa_EspTh EAN2012.pdf

Whey Powder Process Technology and Physical Properties_ a Review

Calidad de Suero_Tendencias y metodos analiticos_INTI.pdf