AYDIN, D.; KILIÇ, B.; ŞIMŞEK, A. 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, [S. l.], v. 13, n. 2, p. 476–486, 2025. DOI: 10.24925/turjaf.v13i2.476-486.7470. Disponível em: https://agrifoodscience.com/index.php/TURJAF/article/view/7470. Acesso em: 11 mar. 2025.