ABU-SALEM, F. M.; ABOU-ARAB, A. A. Chemical, microbiological and sensory evaluation of mayonnaise prepared from ostrich eggs. Grasas y Aceites, [S. l.], v. 59, n. 4, p. 352–360, 2008. DOI: 10.3989/gya.2008.v59.i4.529. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/529. Acesso em: 28 jan. 2023.