Items where Author is "Thed, S.T."
 | Up a level |
Group by: Item Type | No Grouping
Number of items: 3.
Thed, S.T. and Wong , K.F.
(1996)
Frying performance of red palm olein, RBD and corn oil.
In: Second International Symposium of Frying of Food, 25 - 26 Jan 1996, Madrid,Spain. .
Thed, S.T.
(1995)
Effect of palm vitamin E,B-Carotene and *-Tocopherols on lipid oxidation and sensory quality of pound cakes.
In: International Symposium & Exhibition on New Approaches in the Production of Food Stuffs and Intermediate Products from Cereal Grains and Oil Seeds, 15 - 19 Nov 1995, Beijng, China. .
Thed, S.T. and Erickson, M. C. and Shewfelt, R. L.
(1993)
Ascorbate absorption by live channel catfish as a function of ascorbate concentration, pH, and-duration of exposure.
Journal of Food Science, 58 (1).
pp. 75-78.
ISSN 0022-1147; ESSN: 1750-3841