The Annual Meeting of the Japan Society of Cookery Science, 2022

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口頭発表

だし・調味料

B‐4,5

Sat. Sep 3, 2022 10:05 AM - 10:35 AM B (A407)

座長:北尾 悟(大阪樟蔭女子大)

10:20 AM - 10:35 AM

[B-5] The effect of heating on the evaluation of emulsification of mayonnaise

*Takeshi Nishida1, Satoshi Yamaguchi1, keisuke Nakazato1, Yuya Kojima1, Younju Lee2, Toru Suzuki2, Hironao Shiozawa1 (1. KENKO Mayonnaise Co.,Ltd, 2. Tokyo University of Marine Science and Technology)

Keywords:mayonnaise, emulsion, pasteurization, potato salad

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