DEMIROK SONCU, E. Protein oxidation and subsequent changes in chicken breast and thigh meats during long-term frozen storage. Agricultural and Food Science, [S. l.], v. 29, n. 5, p. 505–514, 2020. DOI: 10.23986/afsci.97338. Disponível em: https://journal.fi/afs/article/view/97338. Acesso em: 24 nov. 2024.