Art
J-GLOBAL ID：200902181845263341   Reference number：00A0006480

Fat Content and Homogenization Effects on Flavour and Texture of Mayonnaise with Added Aroma.

香料を添加したマヨネーズのフレーバーとテクスチャに及ぼす油脂含有量とホモジナイズの影響
Author (3)：
WENDIN K

About WENDIN K

(Uppsala Univ., Uppsala, SWE)

About Uppsala Univ., Uppsala, SWE

, 
ELLEKJAER M R

About ELLEKJAER M R

(Norwegian Food Res. Inst., As, NOR)

About Norwegian Food Res. Inst., As, NOR

, 
SOLHEIM R

About SOLHEIM R

(Norwegian Food Res. Inst., As, NOR)

About Norwegian Food Res. Inst., As, NOR


Material：
Lebensmittel - Wissenschaft und Technologie  (Food Science and Technology)

About Lebensmittel - Wissenschaft und Technologie


Volume： 32  Issue： 6  Page： 377-383  Publication year： 1999 
JST Material Number： E0549A  ISSN： 0023-6438  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)
Thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
*mayonnaise

About mayonnaise

,...
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JST classification (1)：
JST classification
Category name(code) classified by JST.
Edible fats and oils,margarines 
(FJ09010C)

About Edible fats and oils,margarines

Substance index (1)：
Substance index
Chemical Substance indexed to the Article.
Citral

About Citral

Terms in the title (5)：
Terms in the title
Keywords automatically extracted from the title.
香料

About 香料

, 
マヨネーズ

About マヨネーズ

, 
フレーバー

About フレーバー

, 
テクスチャ

About テクスチャ

, 
油脂含有量

About 油脂含有量


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