TY  JOUR
TI  TECHNOLOGICAL ASPECTS OF INCREASING ANTIOXIDANT STABILITY  OF MAYONNAISE SAUCES
KW  Mayonnaise sauce
KW  an antioxidant
KW  lecithin
KW  red palm-oil.
JO  Food Processing: Techniques and Technology
AU  Tereshchuk, L.V.
AU  Starovoitova, K.V.
PY  2013
IS  28
PB  Kemerovo State University