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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

Open Access
|Aug 2016

References

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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

© 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.