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Oxidative stability of whey light mayonnaise

2007

Pavlovic, M. | Zlatanovic, S. | Zivic, M. | Micovic, V.,Institut za opstu i fizicku hemiju, Beograd (Serbia) | Gvozdenovic, J.,Tehnoloski fakultet, Novi Sad (Serbia) | Markovic, Z.,Agronomski fakultet, Cacak (Serbia)

AGROVOC Keywords
aliment basse calorie antioxidantes antioxidants antioxydant emulsion emulsions keeping quality lactosuero low calorie foods salsas sauce sauces whey
Bibliographic information
Publisher
Agronomski fakultet
Pagination
p. 111-117
Other Subjects
Alimentos bajos calorias; Aptitud para la conservacion; Lactoserum; Aptitude a la conservation
Language
Serbian
Note
Summaries (En, Sr)
3 graphs
5 ref.
ISBN
978-86-82107-87-3
Translated Title
Oksidativna stabilnost niskokaloricnih majoneza od surutke
Type
Conference; Summary
Source
[Proceedings: [from the] 12th Conference about biotechnology, Cacak [Serbia], March 2-3, 2007], Glisic, I. (technical ed.).- Cacak (Serbia): Agronomski fakultet, 2007. Savetovanje o biotehnologiji,Savetovanje o biotehnologiji, 12, Cacak (Serbia), 2-3 Mar 2007.- 978-86-82107-87-3.- p. 111-117
Conference
Savetovanje o biotehnologiji, 12, Cacak (Serbia), 2-3 Mar 2007
2007-05-15
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