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Journal of Food Technology

Year: 2015
Volume: 13
Issue: 4
Page No. 25 - 27
DOI: 10.36478/jftech.2015.25.27

Use of Phytonutrients Obtained from Natural Spices with Antioxidant and Preservative Effect by Production of New Kinds of Mayonnaise Produced in Hashemite Kingdom of Jordan

Authors : Sati Yassin Ahmed Al-dalain and Emad Yassin Ahmed Al-dalain

References

Afanasyeva, V.A., 2001. Commodity Grade of Antioxidant Phytonutrients Obtained from Natural Spices and Mayonnaise on their basis. M.Sc. Thesis, Kharkivs-kyy Derzhavnyy Universytet Kharchuvannya Ta Torhivli, Kharkiv, Ukraine.

Yu, R., Pavlyuk, A. Cherevko and A.I. Ukraynets, 2003. New Phytonutrients and their Usage in Food Products: Monograph. Ukrainian State University of Food Technologies, Kiev, Ukraine, Pages: 287.

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