[Mayonnaise keeping quality}
1999
Dimic, E. | Lazic, V. | Turlukov, J. | Curakovic, M. | Sakota, T. (Univerzitet u Novom Sadu, Novi Sad (Yugoslavia). Tehnoloski fakultet)
Stability of different mayonnaise samples was followed during 6 months, on the bases of change of sensory properties as well as of chemical and rheological characteristics. Samples were packed in different packagings: PET/PE bags, aluminium tubes and plastic cans. The investigation showed that the declared 6 months period is too long for mayonnaise stability. The poorest stability was found in samples packed in bags, and the best in tubes. The oxidation of fatty phase was very fast in samples in bags, mostly due to residual air in the packaging.
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