OSHIDA, 1976 - Google Patents
Basic Studies on Mayonnaise Manufacturing Part V. Effects of volume concentration of oil, sodium chloride and acetic acid in water phase on emulsion's character and …OSHIDA, 1976
View PDF- Document ID
- 15084249153051725065
- Author
- OSHIDA K
- Publication year
- Publication venue
- Nippon Shokuhin Kogyo Gakkaishi
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マ ヨネーズの製造 に関す る基礎的研究 Page 1 (39) Nippon Shokuhin Kogyo Gakkaishi Vo1. 23,
No.11(1976) 549 マ ヨネーズの製造 に関す る基礎的研究 (第5報)マ ヨネーズの乳化状態 と安定度に
及ぼす油の容積濃度, 水相中の食塩及び酢酸の影響について 押 田 一 夫* Basic Studies on …
- QTBSBXVTEAMEQO-UHFFFAOYSA-N acetic acid 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CC(O)=O 0 title 3
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