TORUN, M.; KHAN, M.; RAHMAN, M.; SADAKUZZAMAN, M.; HASHEM, M. Influence of degree of doneness temperature on the sensory, physiochemical, nutritional, and microbial properties of beef. Meat Research, [S. l.], v. 3, n. 5, 2023. DOI: 10.55002/mr.3.5.69. Disponível em: https://bmsa.info/meatresearch/home/article/view/79. Acesso em: 22 nov. 2024.