CóZAR, A.; LINARES, B.; GARRIDO, D.; VERGARA, H. PHYSICOCHEMICAL, MICROBIOLOGICAL QUALITY AND OXIDATIVE STABILITY IN SPICED LAMB MEAT BURGERS . Journal of microbiology, biotechnology and food sciences, [S. l.], v. 3, n. 3, p. 217–222, 2013. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/7035. Acesso em: 19 may. 2024.