SENSORY AND RHEOLOGICAL PROPERTIES OF POLISH COMMERCIAL MAYONNAISE

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JUSZCZAK L.; FORTUNA T.

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Journal Paper

Paper Information

Journal: NAHRUNG FOOD Year:2003 | Volume:47 | Issue:4 Page(s): 232-235

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Information Journal Paper

Title

SENSORY AND RHEOLOGICAL PROPERTIES OF POLISH COMMERCIAL MAYONNAISE

Author(s)

JUSZCZAK L. | FORTUNA T. | Issue Writer Certificate

Keywords

Not Registered.

Abstract

Cites

RHEOLOGICAL PROPERTIES OF LOW FAT MAYONNAISE WITH DIFFERENT LEVELS OF MODIFIED WHEAT BRAN

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APA: Copy

JUSZCZAK, L., & FORTUNA, T.. (2003). SENSORY AND RHEOLOGICAL PROPERTIES OF POLISH COMMERCIAL MAYONNAISE. NAHRUNG FOOD, 47(4), 232-235. SID. https://sid.ir/paper/623941/en

Vancouver: Copy

JUSZCZAK L., FORTUNA T.. SENSORY AND RHEOLOGICAL PROPERTIES OF POLISH COMMERCIAL MAYONNAISE. NAHRUNG FOOD[Internet]. 2003;47(4):232-235. Available from: https://sid.ir/paper/623941/en

IEEE: Copy

L. JUSZCZAK, and T. FORTUNA, “SENSORY AND RHEOLOGICAL PROPERTIES OF POLISH COMMERCIAL MAYONNAISE,” NAHRUNG FOOD, vol. 47, no. 4, pp. 232–235, 2003, [Online]. Available: https://sid.ir/paper/623941/en

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