A Study of the Analysis of Mayonnaise and the Variability of Its Egg Constituents

• 15 August 1932
• journal article
• Published by Oxford University Press (OUP) in Journal of AOAC INTERNATIONAL
• Vol. 15  (3) , 466-482
• https://doi.org/10.1093/jaoac/15.3.466

Abstract

Keywords

• PERLMAN
• JOURNAL OF AOAC
• VOLUME
• AOAC INTERNATIONAL
• ANALYSIS OF MAYONNAISE
• EGG CONSTITUENTS