Korean journal of food and cookery science (한국식품조리과학회지)
- Volume 6 Issue 3 Serial No. 12
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- Pages.51-66
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- 1990
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
A Study on the Components of Various Domestic and Foreign Made Mayonnaises
국내외(國內外) Mayonnaise의 성분(成分)에 관한 연구(硏究)
- Kim, Ju-Il (Dept. of Food and Nutrition, College of Home Economics, Hanyang University) ;
- Ko, Young-Su (Dept. of Food and Nutrition, College of Home Economics, Hanyang University)
- Published : 1990.08.31
Abstract
Six bands of domestic and American mayonnaises, four brands of Japanese mayonnaise and one home made mayonnaise were analyzed for chemical and fatty acid and sterol compositions. The results obtained as follows; 1. Moisture content was observed
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