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Literatura:
Keerthirathne T.P., Ross K., i wsp.:
A Review of Temperature, pH, and Other Factors that Influence the Survival of Salmonella in Mayonnaise and Other Raw Egg Products.
Pathogens. 2016 Nov 18;5(4).
Uyttendaele M., Busschaert P., i wsp.:
Prevalence and challenge tests of Listeria monocytogenes in Belgian produced and retailed mayonnaise-based deli-salads, cooked meat products and smoked fish between 2005 and 2007.
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Olsson V., Håkansson A., i wsp.:
The Effect of Emulsion Intensity on Selected Sensory and Instrumental Texture Properties of Full-Fat Mayonnaise.
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Khan R.L:
Low-Calorie Foods and Food Ingredients.
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Soy milk as an emulsifier in mayonnaise: physico-chemical, stability and sensory evaluation.
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Fernandes S.S., Mellado M.L.:
Development of Mayonnaise with Substitution of Oil or Egg Yolk by the Addition of Chia (Salvia Hispânica L.) Mucilage.
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Quality of Opuntia robusta and its use in development of mayonnaise-like product.
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The Mayonnaise Effect.
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