Aydın, D., Kılıç, B., & Şimşek, A. (2025). Impact of Ultrasound-assisted Cooking and Endpoint Core Temperature on Physicochemical and Microbiological Properties, and Oxidative Stability of Beef. Turkish Journal of Agriculture - Food Science and Technology, 13(2), 476–486. https://doi.org/10.24925/turjaf.v13i2.476-486.7470