1. Updated version of Spanish legislation for mayonnaise-type sauces. ‘Real Decreto 858/1984, de 28 de marzo, por el que se aprueba la Reglamentación Técnico-Sanitaria para la Elaboración, Circulación y Comercio de Salsas de Mesa. Boletín Oficial del Estado (BOE) de 10 de mayo de 1984, pp. 12829–12833 (1984)
2. Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives. Official Journal of the European Union L 354 (31.12.2008), pp. 16–33 (2008)
3. Pei, Y., Zhang, Y., Ding, H., Li, B., Yang, J.: Stability and rheological behavior of mayonnaise-like emulsion co-emulsified by Konjac Glucomannan and whey protein. Foods 12(15), 2907 (2023)
4. Didascalia: Importancia de la formación en la manipulación de alimentos, Didascalia Educational Group (2023). https://didascalia.es/importancia-formacionmanipulacion-alimentos/, https://didascalia.es/blog/. Accessed 09 Nov 2023
5. Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on. Official Journal of the European Union L 404 (30.12.2006), pp. 9–25 (2006)