|
KMID : 1024420020060020195
|
|
Food Engineering Progress
2002 Volume.6 No. 2 p.195 ~ p.200
|
|
|
Improvement of Functional Properties of Mayonnaise with Egg-shell Calcium and Chitosan
|
|
Kim Jae-Wook
Hur Jong-Wha
|
|
|
Abstract
|
|
|
|
|
|
|
KEYWORD
|
|
|
egg-shell calcium, chitosan, emulsion stability, mayonnaise
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|