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Bostami ABMR, Mun H-S, Dilawar MA, Baek K-S, Yang C-J. Carcass Characteristics, Proximate Composition, Fatty Acid Profile, and Oxidative Stability of Pectoralis major and Flexor cruris medialis Muscle of Broiler Chicken Subjected to with or without Level of Electrical Stunning, Slaughter, and Subsequent Bleeding. Animals. 2021; 11(6):1679. https://doi.org/10.3390/ani11061679

Bostami, A. B. M. Rubayet, Hong-Seok Mun, Muhammad Ammar Dilawar, Kwang-Soo Baek, and Chul-Ju Yang. 2021. "Carcass Characteristics, Proximate Composition, Fatty Acid Profile, and Oxidative Stability of Pectoralis major and Flexor cruris medialis Muscle of Broiler Chicken Subjected to with or without Level of Electrical Stunning, Slaughter, and Subsequent Bleeding" Animals 11, no. 6: 1679. https://doi.org/10.3390/ani11061679

Bostami, A. B. M. R., Mun, H.-S., Dilawar, M. A., Baek, K.-S., & Yang, C.-J. (2021). Carcass Characteristics, Proximate Composition, Fatty Acid Profile, and Oxidative Stability of Pectoralis major and Flexor cruris medialis Muscle of Broiler Chicken Subjected to with or without Level of Electrical Stunning, Slaughter, and Subsequent Bleeding. Animals, 11(6), 1679. https://doi.org/10.3390/ani11061679