Frying performance of palm olein fortified with α-tocopherol

by Thed, S. T.
Published 1995

Effect of palm vitamin E,B-Carotene and *-Tocopherols on lipid oxidation and sensory quality of pound cakes.

by Thed, S.T.
Published 1995

Inhibition of warmed-over flavor in cooked beef using palm oil vitamin E and β-carotene

by Thed, Swee Tee
Published 1995

Changes of dietary fiber and starch composition of processed potato products during domestic cooking

by Thed, S. T., Phillips, R. D.
Published 1995

Absorption of dissolved ascorbate by live channel catfish(Ictalurus punctatus)

by Thed, Swee T., Erickson, Marilyn C.
Published 1992

Alteration in lipid oxidation of channel catfish during frozen storage in response to ascorbate applications

by Thed, Swee T., Erickson, Marilyn C.
Published 1994

Frying performance of red palm olein, RBD and corn oil.

by Thed, S.T., Wong , K.F.
Published 1996

Quality of mooncakes as affected by oxigen absober and type of vegetable oil

by Thed, Swee Tee, Foo, Chi Ching
Published 2014

Ascorbate absorption by live channel catfish as a function of ascorbate concentration, pH, and-duration of exposure

by Thed, S.T., Erickson, M. C., Shewfelt, R. L.
Published 1993