No.29 (Dec 1998) – PALM OIL DEVELOPMENTS

Relationships Between Induction Period and Temperature of Fatty Foods

Quality Improvements in Production of Malaysian Palm Oil

Some New Insights on Dietary Fats in Health and Disease

Supply and Dissappearance of Malaysian Palm Oil: A Review

1998/1999 Prices of Selected Oils and Fats

Palm-Based Shortenings Suitable for Indian market

Recent Results on Palm Oil uses in Food Products