MAKKI, G. A.; YOUSIF, E. Y. Study of qualitative characteristics of burgers from beef partially replaced by truffle during different storage periods. Multidisciplinary Science Journal, [S. l.], v. 3, n. 2, p. 2021007, 2021. DOI: 10.29327/multiscience.2021007. Disponível em: https://malque.pub/ojs/index.php/msj/article/view/51. Acesso em: 28 mar. 2024.