Ferreira, M. da S. (2012) “Comparison of physicochemical and sensorial characteristics of beef hamburgers elaborated with sodium chloride, poliphosphate and transglutaminase”, Brazilian Journal of Veterinary Medicine, 34(1), pp. 52–60. Available at: https://bjvm.org.br/BJVM/article/view/685 (Accessed: 1 July 2025).