FOOD SCIENCE ›› 1998, Vol. 19 ›› Issue (5): 26-29.
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LU Ning, ZHONG Jin
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Abstract: It studied the manufacturing process of mayonnaise, inquiring into seveml facts that influenced the emulsification effect, discussing the stabilities of the products, and sodetermined a reasonable technological process to produce them.
Key words: mayonnaise processing technology stability
LU Ning, ZHONG Jin. Studies on Processing Technology and Stability of Mayonnaise[J]. FOOD SCIENCE, 1998, 19(5): 26-29.
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