ADDEEN, A.; BENJAKUL, S.; PRODPRAN, T. SLAUGHTERING METHOD AFFECTS LIPID OXIDATION, MICROBIAL QUALITY, TEXTURAL PROPERTIES AND VOLATILE PROFILE OF CHICKEN PATTIES DURING STORAGE. Emirates Journal of Food and Agriculture, [S. l.], v. 29, n. 5, p. 387–395, 2017. DOI: 10.9755/ejfa.2016-09-1331. Disponível em: https://ejfa.me/index.php/journal/article/view/1206. Acesso em: 28 mar. 2024.