Khalil, Rafea M. T., and Mohammed Fauzi Abdelguni. “Effect of Thawing and Coating of Broiler Carcass Cuts on Cooking Loss and Sensory Characteristics”. Journal of agricultural, environmental and veterinary sciences 5, no. 3 (September 30, 2021): 93–85. Accessed December 19, 2025. https://www.ajsrp.ojsexpert.com/index.php/jaevs/article/view/4237.