POPELKA, P. .; PIPOVÁ, M. .; NAGY, J. .; NAGYOVÁ, A. .; FEČKANINOVÁ, A. .; FIGEĽ, J. . The impact of cooling methods on microbiological quality of broiler carcasses. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 8, n. 1, p. 67–71, 2014. DOI: 10.5219/327. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/327. Acesso em: 22 nov. 2024.