Article Versions Notes

Oliveira RFd, Fávero MS, Mello JLMd, Ferrari FB, Cavalcanti ENF, Souza RAd, Pereira MR, Giampietro-Ganeco A, Villegas-Cayllahua EA, Fidelis HdA, et al. Physicochemical Properties and Consumer Acceptance of Hamburgers Processed with Chicken Meat Affected by Wooden Breast Myopathy. Animals. 2020; 10(12):2330. https://doi.org/10.3390/ani10122330

Oliveira, Rodrigo Fortunato de, Maísa Santos Fávero, Juliana Lolli Malagoli de Mello, Fábio Borba Ferrari, Erika Nayara Freire Cavalcanti, Rodrigo Alves de Souza, Mateus Roberto Pereira, Aline Giampietro-Ganeco, Erick Alonso Villegas-Cayllahua, Heloisa de Almeida Fidelis, and et al. 2020. "Physicochemical Properties and Consumer Acceptance of Hamburgers Processed with Chicken Meat Affected by Wooden Breast Myopathy" Animals 10, no. 12: 2330. https://doi.org/10.3390/ani10122330

Oliveira, R. F. d., Fávero, M. S., Mello, J. L. M. d., Ferrari, F. B., Cavalcanti, E. N. F., Souza, R. A. d., Pereira, M. R., Giampietro-Ganeco, A., Villegas-Cayllahua, E. A., Fidelis, H. d. A., Souza, P. A. d., & Borba, H. (2020). Physicochemical Properties and Consumer Acceptance of Hamburgers Processed with Chicken Meat Affected by Wooden Breast Myopathy. Animals, 10(12), 2330. https://doi.org/10.3390/ani10122330