The Effect of Egg Yolk Oil on The Chemical, Physical and Sensory Properties of Mayonnaise

Data publikacji: 10 sie 2016

Zakres stron: 24 - 31

DOI: https://doi.org/10.1515/plua-2016-0004

Słowa kluczowe

egg yolk oil, mayonnaise, physical properties, sensory evaluation

© by Aleksandrs Kovalcuks

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.