N14 : The effect of temperature on salad-dressing type emulsions made with egg yolk, mustard or garlic
| Students | Emily de Bueger
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| School | HWDSB - Westdale Secondary School - Hamilton |
| Level | Senior 11/12 - Grade 12 |
| Group | Group 5 - Life Sciences II |
| Abstract | To determine the effect of storage temperature on vinegar-oil emulsions made with either raw egg yolk, Dijon mustard or raw crushed garlic. |