Suciati, Fitri, Nurul Mukminah, and Desy Triastuti. “Effect of Egg White Addition on PH, Density, Emulsion Stability and Color of Mayonnaise”. JURNAL ILMIAH PETERNAKAN TERPADU 10, no. 2 (August 28, 2022): 144–154. Accessed January 27, 2026. https://jurnal.fp.unila.ac.id/index.php/JIPT/article/view/5459.