Changes in Functional Properties of Salted Egg Yolk for Mayonnaise Preparation during Frożen Storage

Kim, Jae-Wook; Hur, Jong-Wha

doi:10.13050/foodengprog.2002.6.2.186

Food Eng. Prog. 2002; 6(2):186-194

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2002.6.2.186

Article

가염난황의 냉동저장에 의한 마요네즈 기능톡성 변화

김재욱¹^,^*, 허종화²

Changes in Functional Properties of Salted Egg Yolk for Mayonnaise Preparation during Frożen Storage

Jae-Wook Kim¹^,^*, Jong-Wha Hur²

Author Information & Copyright ▼

¹남해전문대확 호텔조리제빵과

²경상대학교 식품공학과

¹Department of Hotel Culinary Arts & Bakery, College of Kyongnam Provincial Namhae

²Department of Food Science and Technology, Gyeongsang National University

^*Corresponding author: Jae-Wook Kim, College of Kyongnam Provincial Namhae, 195 Nambyon-ri, Namhae-up, Namhaegun, Gyoengsangnam-do, 668-801, Korea. Phone: 82-55-860-5370, Fax: 82-55-860-5371, E-mail: jwkim@namhae.ac.kr

ⓒ Copyright 2002 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: May 31, 2002