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Universitas Hasanuddin

Research output:Contribution to journal›Article›peer-review

The Effect of Different Types and Levels of Oil on The Physicochemical of Mayonnaise Made from Chicken Egg Yolk

Noviyanti F.

Aip Conference Proceedings

Published: 2023Citations: 1

Abstract

Sourced directly from Elsevier Scopus. No OpenAlex abstract available.

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10.1063/5.0144039

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YolkSciences

Food scienceSciences

ChemistrySciences