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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2007; 11(4):271-278

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2007.11.4.271

Article

녹차분말과 올리브유 사용에 의한 DHA유를 첨가한 마요네즈의 품질특성

김재욱1,*, 홍기주2, 허종화3
Quality Characteristics of DHA Oil-Added Mayonnaise by the Addition of Green Tea Powder and Olive Oil
Jae-Wook Kim1,*, Ki-Ju Hong2, Jong-Wha Hur3
1(재)하동녹차연구소
2오뚜기 중앙연구소
3경상대학교 식품공학과
1Institute of Hadong Green Tea
2Ottogi Research Center
3Department of Food Science and Technolog, Gyeongsang National University
*Corresponding author: Jae-Wook Kim, Institute of Hadong Green Tea, 539, Buchoon-ri, Whagyae-myon, Hadong-gun, Gyeongsangnam-do, 667-822, Republic of Korea, Phone: +82-55-880-2872, Fax: +82-55-880-2879, E-mail: jeus@hgreent.or.kr

ⓒ Copyright 2007 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: Nov 30, 2007