A Comparative study of selected types of cooking oil in terms of unsaturation of fat content, consumers' preference and cost /

Type:

BookPublisher: Las Piñas City, Philippines : Southville International School and Colleges, 2003Description: 51 pages : color illustrations ; 28 cm.Subject(s): Cooking oils and fats | Consumers' preferences

Item type	Location	Call number	Status	Date due	Barcode
PASS	Luxembourg Library Luxembourg Library Portfolio Assessment of SISC Students Section	PHS TX 553.O5 .J37 2003 (Browse shelf)	Not for loan		P0745

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Previous	PHS TX 551 .J86 2005 Fishbone and mango leaf extract as sources of calcium and vitamin C for cookies /	PHS TX 551 .Oh1 2008 Effect of storage conditions on the Ascorbic acid content of Guava (Psidium guajava) extract /	PHS TX 553.J8 .G93 2008 The Sulfur dioxide content of selected fruit juices available in Philippine market /	PHS TX 553.O5 .J37 2003 A Comparative study of selected types of cooking oil in terms of unsaturation of fat content, consumers' preference and cost /	PHS TX 553.P5 .C48 2006 Effect of storage temperature on the vitamin C content of pineapple (Ananas comosus) /	PHS TX 553.T3 .A36 2007 Caffeine content of commercially available iced tea /	Next

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Southville International School and Colleges