L. Young, J. Cason, D. Smith, C. Lyon, J. Dickens, and J. Walker, “Effects of Electrical Stimulation and Simulated Conventional- and Extended Chilling Method on Cooked Chicken Breast Meat Texture and Yield”, Int. J. Poult. Sci., vol. 4, no. 2, pp. 60–63, Jan. 2005, doi: 10.3923/ijps.2005.60.63.