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“QUALITY AND SENSORY ATTRIBUTES OF BURGER FORMULATED FROM FRESH BEEF CUTS (LONGISSMUS DORSI) INFUSED WITH CITRIC ACID”, IJFANS, vol. 3, no. 4, pp. 01–05, Jan. 2014, Accessed: Sep. 02, 2026. [Online]. Available: https://ijfans.org/index.php/Journal/article/view/197