HASHEM, M.; ISLAM, S.; TUSHAR, Z.; RAHAMAN, M.; AKHTER, S. Can live and dead broiler meat be identified through sensory and physicochemical attributes?. Meat Research, [S. l.], v. 3, n. 5, 2023. DOI: 10.55002/mr.3.5.70. Disponível em: https://bmsa.info/meatresearch/home/article/view/80. Acesso em: 22 nov. 2024.