|
KMID : 1024420020060020186
|
|
Food Engineering Progress
2002 Volume.6 No. 2 p.186 ~ p.194
|
|
|
Changes in Functional Properties of Salted Egg Yolk for Mayonnaise Preparation during Frozen Storage
|
|
Kim Jae-Wook
Hur Jong-Wha
|
|
|
Abstract
|
|
|
|
|
|
|
KEYWORD
|
|
|
salted egg yolk, mayonnaise preparation, frozen storage, salad test
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|