Join Us
Submit or Track your Manuscript LOG-IN
CiteScore
SCOPUS
2021

1.0
Researchers Links

Effect of Replacing Egg with Whole Milk in the Production of Mayonnaise: Physicochemical and Sensory Analysis

Effect of Replacing Egg with Whole Milk in the Production of Mayonnaise: Physicochemical and Sensory Analysis

Alejandra Gómez1, Valeria Almeida2, Emilia Vintimilla2, Manuel Coronel1, Geovanny Rodriguez3 and Elena Balarezo1*

Email this article to a colleague
Friend's Name:
Friend's Email Address:
Your Name:
Your Email Address:
Subject:
Your Message will read: I thought you might be interested in the article I found in the publication: Sarhad Journal of Agriculture
 
Verify code:
 
March 2025
Vol. 41, Iss. 1

Sarhad Journal of Agriculture

March

Vol. 41, Iss. 1

Featuring

Click here for more

Subscribe Today

Receive free updates on new articles, opportunities and benefits


Subscribe Unsubscribe

Interact with ResearchersLinks

Frequently Asked Questions

Contact Leaders/Staff

Work at ResearchersLinks

Article Processing Charges

How Do I Join ResearchersLinks?

Guidelines and Support

Authors and Contributors

Reviewing and Reviewers

Academic Editors

Librarians and Specialists

Publishers and Collaborators

Institutions and Societies

ResearchersLinks Initiatives

Manuscript Handler

The Events Portal

ResearcherLinks Books

ResearcherLinks Blog

Links Platform (coming…)

Information and Help

Access & Subscriptions

Policies

Statements

Memberships

Follow Us

© 2025 ResearchersLinks. All rights Reserved. ResearchersLinks is a member of CrossRef, CrossMark, iThenticate.