Normal view MARC view ISBD view

Fate of Salmonella Enterica Serovar Enteritidis during manufacture and storage of home made mayonnaise [electronic resource].

By:

Soliman, Neveen S. M

Contributor(s):

Aly, Salwa A

Language: English Summary language: Arabic Description: p.32-45Other title:

مصير ميكروب السالمونيلا انتريتيديس اثناء تصنيع وتخزين المايونيز داخل المنزل [Added title page title]

Uniform titles:

Assiut veterinary medical journal, 2009 v. 55 (120) [electronic resource].

Subject(s):

Online resources:

Full Text Article.

In: Assiut Veterinary Medical Journal 2009.v.55(120)Summary: In this study, six different recipes of home made mayonnaise were prepared using lemon juice in order to bring down pH to 4.55±0.01; 3.31±O.lO; 4.30±0.06; 3.41±0.04; 4.0±0.1l and 3.30±0.03, respectively. The content of oil (250 ml), egg yolk (20 g), citric acid (> 5 % w/v) (20-40 ml), salt (0-3 g), mustard (l g), sugar (0.5g) and white pepper (0.25g) varied among the different recipes. All recipes were scored for their sensory evaluation.

Average rating: 0.0 (0 votes)

No physical items for this record

Includes reference.

In this study, six different recipes of home made mayonnaise were prepared using lemon juice in order to bring down pH to 4.55±0.01; 3.31±O.lO; 4.30±0.06; 3.41±0.04; 4.0±0.1l and 3.30±0.03, respectively. The content of oil (250 ml), egg yolk (20 g), citric acid (> 5 % w/v) (20-40 ml), salt (0-3 g), mustard (l g), sugar (0.5g) and white pepper (0.25g) varied among the different recipes. All recipes were scored for their sensory evaluation.

Summary in Arabic.

There are no comments on this title.

to post a comment.