SUCIATI, F.; MUKMINAH, N.; TRIASTUTI, D. Effect of Egg White Addition on pH, Density, Emulsion Stability and Color of Mayonnaise. JURNAL ILMIAH PETERNAKAN TERPADU, [S. l.], v. 10, n. 2, p. 144–154, 2022. DOI: 10.23960/jipt.v10i2.p144-154. Disponível em: https://jurnal.fp.unila.ac.id/index.php/JIPT/article/view/5459. Acesso em: 29 nov. 2025.