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The Effect of Egg Yolk Oil on The Chemical, Physical and Sensory Properties of Mayonnaise
By: Aleksandrs Kovalcuks, Evita Straumite and Māra Duma
DOI: https://doi.org/10.1515/plua-2016-0004 | Journal eISSN: 2256-0939
Language: English
Page range: 24 - 31
Published on: Aug 10, 2016
Published by: Latvia University of Life Sciences and Technologies
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
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© 2016 Aleksandrs Kovalcuks, Evita Straumite, Māra Duma, published by Latvia University of Life Sciences and Technologies
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.