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Change of Egg Yolk Protein in Mayonnaise during Preservation.

Change of Egg Yolk Protein in Mayonnaise during Preservation.

Kajino, Ryoko; Totsuka, Junko; Matsuoka, Hiroatsu; Sasago, Kenji

期刊名称NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
作者Kajino, Ryoko; Totsuka, Junko; Matsuoka, Hiroatsu; Sasago, Kenji
卷第50卷
期第9期
印刷ISSN1341-027X
电子ISSN1881-6681
文件大小3261.67KB
发表时间2003
DOI10.3136/nskkk.50.386
页码386-391

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