ŞIMŞEK, A. The Effect of Different Cooking Techniques and Internal Cooking Temperature Applications on The Oxidative Stability of Hamburger Patties. Turkish Journal of Agriculture - Food Science and Technology, [S. l.], v. 8, n. 4, p. 807–817, 2020. DOI: 10.24925/turjaf.v8i4.807-817.2769. Disponível em: https://agrifoodscience.com/index.php/TURJAF/article/view/2769. Acesso em: 17 jun. 2024.