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

Oxidative stability of white striping chicken breasts: effect of cold storage and heat treatments

por Costa Filho, Djalma Vitorino, Rocha, Thayse Cavalcante da, Carvalho, Jéssica Moreira de, Carvalho, Leila Moreira de, Galvão, Mércia de Sousa, Pedrao, Mayka Reghiany, Estévez, Mario, Madruga, Marta Suely
Publicado 2023