Open AccessChemical, microbiological and sensory evaluation of mayonnaise prepared from ostrich eggs
Author(s) -
Ferial M. Abu-Salem,
Azza A. Abou-Arab
Publication year - 2008
Publication title -
grasas y aceites
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.384
H-Index - 46
eISSN - 1988-4214
pISSN - 0017-3495
DOI - 10.3989/gya.2008.v59.i4.529
Subject(s) - sensory system , food science , biology , chemistry , neuroscience