%0 Journal Article
%T TECHNOLOGICAL ASPECTS OF INCREASING ANTIOXIDANT STABILITY  OF MAYONNAISE SAUCES
%A Tereshchuk, L.V.
%A Starovoitova, K.V.
%K Mayonnaise sauce, an antioxidant, lecithin, red palm-oil.
%J Food Processing: Techniques and Technology
%D 2013
%N 28
%P 6
%I Kemerovo State University