Lee, B., Park, C. H., Kong, C., Kim, Y. S., & Choi, Y. M. (2021). Muscle fiber and fresh meat characteristics of white-striping chicken breasts, and its effects on palatability of sous-vide cooked meat. Poult Sci.
Citação norma ChicagoLee, Boin, Chun Ho Park, Changsu Kong, Young Soon Kim, and Young Min Choi. "Muscle Fiber and Fresh Meat Characteristics of White-striping Chicken Breasts, and Its Effects On Palatability of Sous-vide Cooked Meat." Poult Sci 2021.
Citação norma MLALee, Boin, et al. "Muscle Fiber and Fresh Meat Characteristics of White-striping Chicken Breasts, and Its Effects On Palatability of Sous-vide Cooked Meat." Poult Sci 2021.
Nota: a formatação da citação pode não corresponder 100% ao definido pela respectiva norma.