Developing the technology of mayonnaise sauce with sea urchin caviar, laminaria and nettle

Developing the technology of mayonnaise sauce with sea urchin caviar, laminaria and nettle

Some aspects of consumer demand on mayonnaise production have been found due to marketing researches. The technology of mayonnaise sauce using such valuable ingredients as sea urchin caviar, laminaria and nettle has been scientifically proved and produced. The formula of the new product composition...

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Bibliographic Details
Main Authors:	Grokhovsky V. A., Molchanovsky I. A., Bondarenko A. G.
Format:	Article
Language:	Russian
Published:	Murmansk State Technical University 2015-12-01
Series:	Vestnik MGTU
Online Access:	http://vestnik.mstu.edu.ru/v18_4_n63/08_Grokhovsky_626_635.pdf

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