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FATE OF SALMONELLA ENTERICA SEROVAR ENTERITIDIS DURING MANUFACTURE AND STORAGE OF HOME MADE MAYONNAISE

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±0.10; 4.30±0.06; 3.41±0.04; 4.0±0.11 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...

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Principais autores: NEVEEN S. M. SOLIMAN, SALWA A. ALY
פורמט: Artigo
שפה:Inglês
יצא לאור: Full contents: Assiut University, Faculty of Veterinaty Medicine 2009-01-01
סדרה:Assiut Veterinary Medical Journal
נושאים:
Home made mayonnaise
Salmonella enteritidis
sensory analysis
holding temperature
גישה מקוונת:https://avmj.journals.ekb.eg/article_169793_8c845ecaee3ec0a2f733dd86f9b23c72.pdf
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