“QUALITY AND SENSORY ATTRIBUTES OF BURGER FORMULATED FROM FRESH BEEF CUTS (LONGISSMUS DORSI) INFUSED WITH CITRIC ACID”, IJFANS, vol. 4, no. 4, pp. 01–05, Jan. 2015, Accessed: Sep. 01, 2026. [Online]. Available: https://ijfans.org/index.php/Journal/article/view/331