QUALITY AND SENSORY ATTRIBUTES OF BURGER FORMULATED FROM FRESH BEEF CUTS (LONGISSMUS DORSI) INFUSED WITH CITRIC ACID. International Journal of Food and Nutritional Sciences, [S. l.], v. 3, n. 4, p. 01–05, 2014. Disponível em: https://ijfans.org/index.php/Journal/article/view/197. Acesso em: 9 sep. 2026.