# The Effect of Different Types and Levels of Oil on Organoleptic Quality of Mayonnaise Made from Chicken Egg Yolk
> Riska

URL kanonis: https://discover.unhas.ac.id/publications/the-effect-of-different-types-and-levels-of-oil-on-organoleptic-quality-of-mayon
Jurnal / Konferensi: Aip Conference Proceedings
Tahun terbit: 2023
DOI: https://doi.org/10.1063/5.0144038
ISSN: 0094243X
Citations: 0

## Authors
- Riska

## Abstract
Sourced directly from Elsevier Scopus. No OpenAlex abstract available.

## Keywords
- Organoleptic
- Yolk
- Food science
- Quality (philosophy)
- Chemistry
- Physics
- Quantum mechanics

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Sumber: Discover Unhas — RIMS Universitas Hasanuddin.
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