Fate of Salmonella Enterica Serovar Enteritidis during manufacture and storage of home made mayonnaise [electronic resource].
Language: English Summary language: Arabic Description: p.32-45Other title:- مصير ميكروب السالمونيلا انتريتيديس اثناء تصنيع وتخزين المايونيز داخل المنزل [Added title page title]
- Assiut veterinary medical journal, 2009 v. 55 (120) [electronic resource].
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.
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