Effects of Salt and Mustard on Hydrolysis of Egg Yolk Protein in Mayonnaise during Preservation
- 期刊名称Food Science and Technology Research
- 作者KAJINO, Ryoko; MATSUOKA, Hiroatsu; SASAGO, Kenji; GOMYO, Toshiharu
- 卷第13卷
- 期第4期
- 印刷ISSN1344-6606
- 电子ISSN1881-3984
- 文件大小7292.35KB
- 发表时间2007
- DOI10.3136/fstr.13.372
- 页码372-379
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