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| A Study on A New Mayonnaise Processing Technology |
| Lian Xijun;Lin Kaimei;Zeng Aiqong |
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Abstract In this experment,the process and formula for mayonnaise were studied.The best process and formula were chosen through elimination.
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| [1] |
SONG Wenmin, KUANG Wei, WANG Haibin, ZHOU Xiaorong, XU Jun, XU Wei, CHEN Jiwang, WANG Hongxun, CHEN Gongming, REN Guangcai. Effects of Partial Substitution of KCl for NaCl on the Quality Characteristics of Stewed Duck Products[J]. Meat Research, 2018, 32(6): 22-28. |
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2000, Vol. 14 
