GRANER, Murilo. Effect of processing variables on sensory, physical, and chemical properties of poultry loaves prepared with light weight hen meat . Anais da Escola Superior de Agricultura Luiz de Queiroz, Piracicaba, Brasil, v. 31, p. 133–146, 1974. DOI: 10.1590/S0071-12761974000100009. Disponível em: https://revistas.usp.br/aesalq/article/view/39028. Acesso em: 10 feb. 2026.