Preparation and sensory analysis of pork hamburger with implementation of soy lecithin and reduction of sodium. Pubvet, [S. l.], v. 15, n. 11, 2021. DOI: 10.31533/pubvet.v15n11a973.1-6. Disponível em: http://ojs.pubvet.com.br/index.php/revista/article/view/175.. Acesso em: 20 may. 2024.