KHALIL, Rafea M. T.; ABDELGUNI, Mohammed Fauzi. Effect of thawing and coating of broiler carcass cuts on cooking loss and sensory characteristics. Journal of agricultural, environmental and veterinary sciences, New Mexico, United States, v. 5, n. 3, p. 93–85, 2021. DOI: 10.26389/AJSRP.F300321. Disponível em: https://www.ajsrp.ojsexpert.com/index.php/jaevs/article/view/4237. Acesso em: 19 dec. 2025.