SMITH, D.P.; NORTHCUTT, J.K. Induced Red Discoloration of Broiler Breast Meat: ii. Effect of Cook Temperature and Freezing. International Journal of Poultry Science, Pakistan, v. 3, n. 4, p. 253–258, 2004. DOI: 10.3923/ijps.2004.253.258. Disponível em: https://ijpsjournal.org/index.php/ijps/article/view/176. Acesso em: 22 sep. 2025.