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

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

Rural Sustainability Research
Volume 35 (2016): Issue 330 (June 2016)
By: ,   and    
Open Access
|Aug 2016
References

References

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DOI: https://doi.org/10.1515/plua-2016-0004 | Journal eISSN: 2256-0939 (formerly 2255-8535) | Journal ISSN: 1407-4427 (formerly 2255-8535)
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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
Keywords:
egg yolk oil,
mayonnaise,
physical properties,
sensory evaluation
Related subjects:
Life sciences,
Biotechnology,
Plant science,
Ecology

© 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.

Volume 35 (2016): Issue 330 (June 2016)
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