ZHUANG , Hong; SAVAGE, Elizabeth M. Comparison of Sensory Descriptive Flavor Profiles Between Cooked Hot-boned and Cold-deboned Broiler Breast Fillets. International Journal of Poultry Science, Pakistan, v. 10, n. 6, p. 426–432, 2011. DOI: 10.3923/ijps.2011.426.432. Disponível em: https://ijpsjournal.org/index.php/ijps/article/view/1632. Acesso em: 22 sep. 2025.