Influence of temperature, fat content and package material on the sensory shelf-life of a commercial mayonnaise

Journal of Sensory Studies

Volumn 13, Issue 3, 1998, Pages 331-346

  Martinez, C ^a   Mucci, A ^a   Santa Cruz, M J ^a   Hough, Guillermo ^a   Sanchez, R ^a  

^a Instituto Superior Experimental de Tecnologia Alimentaria   (Argentina)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0032328063     PISSN: 08878250     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-459X.1998.tb00093.x     Document Type: Article

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