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http://dspace.mediu.edu.my:8181/xmlui/handle/10261/3719Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.creator | Muñoz García, José | - |
| dc.creator | Alfaro-Rodríguez, María del Carmen | - |
| dc.creator | Zapata Guillén, Isabel | - |
| dc.creator | Feria Fuente, Julia de la | - |
| dc.creator | Ruiz Domínguez, Manuela | - |
| dc.creator | Rosas Palacios, Ana | - |
| dc.creator | Berjano Núñez, Manuel | - |
| dc.creator | Flores Luque, Vicente | - |
| dc.creator | Prieto Solano, Natalia | - |
| dc.creator | Mancha Perello, Manuel | - |
| dc.creator | Alaíz Barragán, Manuel | - |
| dc.creator | Gutiérrez-Rosales, Francisca | - |
| dc.creator | Franco Gómez, José M. | - |
| dc.creator | Jerez Gómez, Abel | - |
| dc.creator | Valencia Barragán, Concepción | - |
| dc.creator | Sánchez Carrillo, María del Carmen | - |
| dc.date | 2008-04-24T09:49:19Z | - |
| dc.date | 2008-04-24T09:49:19Z | - |
| dc.date | 2007-08-30 | - |
| dc.date.accessioned | 2017-01-31T01:03:29Z | - |
| dc.date.available | 2017-01-31T01:03:29Z | - |
| dc.identifier | International Publication number: WO 2007/096444 A1 | - |
| dc.identifier | http://hdl.handle.net/10261/3719 | - |
| dc.identifier.uri | http://dspace.mediu.edu.my:8181/xmlui/handle/10261/3719 | - |
| dc.description | Filing date: 2007-02-16 -- Priority data: ES ES200600466 (2006-02-22) | - |
| dc.description | [EN] The invention relates to a mayonnaise-type sauce, the composition of which includes only buttermilk by way of an emulsifier. The remaining components are those normally used in this type of product, such as vegetable oil, water, wine vinegar, sugar, salt, lemon juice, a preservative and, optionally, a colouring agent and a stabliser. The preparation method is carried out in a rotary mixer and the aforementioned components are added in a predetermined orden The product thus obtained is stable for at least 16 months at ambient temperature or in cold storage at 4°C. | - |
| dc.description | [ES] Salsa tipo mayonesa en cuya composición se incluye como emulsionante exclusivamente suero de mantequilla. Los restantes componentes son los habitualmente utilizados en este tipo de productos, como aceite vegetal, agua, vinagre de vino, azúcar, sal, zumo de limón, conservante y, opcionalmente, colorante y estabilizante. El procedimiento de preparación del producto se lleva a cabo en un equipo mezclador rotatorio, siguiendo un orden determinado de adición de dichos componentes. El producto obtenido es estable al menos 16 meses a temperatura ambiente o mantenido en frío a 4°C. | - |
| dc.description | Peer reviewed | - |
| dc.format | 1175369 bytes | - |
| dc.format | application/pdf | - |
| dc.language | spa | - |
| dc.rights | openAccess | - |
| dc.title | Food product in the form of a mayonnaise-type sauce and preparation method thereof | - |
| dc.title | Producto alimenticio en forma de salsa tipo mayonesa y procedimiento de elaboración | - |
| dc.type | Patente | - |
| Appears in Collections: | Digital Csic | |
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