YALINKILIC, Baris. Effects of Different Chloride Salts and Fat Levels on the Quality Characteristics of Beef Patties. International Journal of Gastronomy Research, [S. l.], v. 3, n. 2, p. 84–91, 2024. DOI: 10.56479/ijgr-46. Disponível em: https://gastronomyresearch.com/index.php/ijgr/article/view/46. Acesso em: 5 jan. 2025.