PAPINAHO, P. A.; FLETCHER, D. L. Relationship of breast fillet deboning time to shear force, pH, cooking loss and color in broilers stunned by high electrical current. Agricultural and Food Science, [S. l.], v. 5, n. 1, p. 49–55, 1996. DOI: 10.23986/afsci.72729. Disponível em: https://journal.fi/afs/article/view/72729. Acesso em: 27 apr. 2024.