ČURLEJ, J. .; ČURLEJOVÁ, E. .; ZAJÁC, P. .; ČAPLA, J. . Textural properties of chicken breast treated by different means. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 7, n. 1, p. 197–201, 2013. DOI: 10.5219/313. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/313. Acesso em: 20 jun. 2024.