“QUALITY AND SENSORY ATTRIBUTES OF BURGER FORMULATED FROM FRESH BEEF CUTS (LONGISSMUS DORSI) INFUSED WITH CITRIC ACID”. International Journal of Food and Nutritional Sciences 4, no. 4 (January 1, 2015): 01–05. Accessed July 17, 2026. https://ijfans.org/index.php/Journal/article/view/331.