Improving the poor texture and technological properties of chicken wooden breast by enzymatic hydrolysis and low‐frequency ultrasound

por Lima, Juliana L., Bezerra, Taliana K. A., Carvalho, Leila M., Galvão, Mércia S., Lucena, Lorena, Rocha, Thayse C., Estevez, Mario, Madruga, Marta S.
Publicado 2022

Effect of adding byproducts of chicken slaughter on the quality of sausage over storage

por Lima, Juliana L., Assis, Bianca B.T., Olegario, Lary S., Galvão, Mercia de S., Soares, Álida J., Arcanjo, Narciza M.O., González-Mohino, Alberto, Bezerra, Taliana K.A., Madruga, Marta S.
Publicado 2021