Table 3. The iodine value, peroxide value and saponification value of the three mayonnaise samples

From

Valorisation of Virgin Coconut Oil Application in Mayonnaise Production as Functional Ingredient

Belal J. Muhialdin, Ley Li Ying, Abd-Elaziem Farouk, Anis Shobirin Meor Hussin

Journal of Food and Nutrition Research. 2019, 7(1), 65-70 doi:10.12691/jfnr-7-1-8