Sensory Quality of Standard and Light Mayonnaise during Storage
The effects of ingredients on the quality and stability of two kinds of mayonnaise after it has been stored in a refrigerator (t = 5–8 °C) and at room temperature (t = 20–25 °C) were examined in this research. Fresh mayonnaise samples were examined by sensory analysis (analytical descriptive test) a...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Zagreb Faculty of Food Technology and Biotechnology
2002-01-01
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| Series: | Food Technology and Biotechnology |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/file/263006 |