GRANER, Murilo. Chicken loaf (Emulsion Type) prepared under laboratory conditions with broiler light and dark meat, fat, with and without skin . Anais da Escola Superior de Agricultura Luiz de Queiroz, Piracicaba, Brasil, v. 44, n. 1, p. 273–297, 1987. DOI: 10.1590/S0071-12761987000100013. Disponível em: https://revistas.usp.br/aesalq/article/view/5075.. Acesso em: 19 may. 2024.