Influence of microbiological transglutaminase on the sensory properties of burgers of minced hake (Merluccius hubbsi). INNOTEC, [S. l.], n. 8 ene-dic, p. 39–43, 2013. DOI: 10.26461/08.05. Disponível em: https://ojs.latu.org.uy/index.php/INNOTEC/article/view/223. Acesso em: 18 jun. 2026.