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정진은,이후복,서귀희,김영옥 이화여자대학교 1971 식품영양연구 Vol.- No.2
The purpose of this study was to investigate the factors that influence on the chara-cteristics of mayonnaise. The mayonnaise was made by the different methods, degree and kind of agitation, method of mixing, the time and amount of adding the vinegar, and the ingredients used. Each experiment was carried out three times to obtain more accurate results. The results were obtained as follows; ① Oil separation of mayonnaise did not happen. ② Slight difference in the color, flavor and acceptability showed in various compara-ble groups. ③ Amount of vinegar influenced significantly on the stiffness. Mayonnaise added 8ml vinegar is the stiffest of all. ④ Mayonnaise made by the basic recipe was the most desirable in color, stiffness, flavor and acceptability.