[Comparative estimation of mayonnaises by the infrared spectroscopy method]
2007
Sukonkina, E.B. | Lisovskaya, D.P. | Galun, L.A. | Roshchina, E.V., Belarus Trade and Economic Univ. of Consumer Cooperation, Gomel (Belarus)
At present the IR spectroscopy methods are finding ever-widening application in food industry and also in examining the quality of foods. Of most in the determination of specific features of mayonnaises are the above methool and the expansion of knowledge in this direction since mayonnaisses represent a complex fine-disperse stable food fat-water emulsion of direct type. The article presents the results on the improvement of different-group mayonnaises in the caloric content and those having a different component composition
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