HOPIA, A.; SILLANPÄÄ, M.; TUOMISTO, M. Hollandaise sauce and the chemistry behind old and new preparation techniques. LUMAT: International Journal on Math, Science and Technology Education, [S. l.], v. 1, n. 2, p. 189–196, 2013. DOI: 10.31129/lumat.v1i2.1114. Disponível em: https://journals.helsinki.fi/lumat/article/view/1114. Acesso em: 2 may. 2024.