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Santos SP, Robalo SS, Voss M, Casarin BC, dos Santos BA, de Oliveira Mello R, Barin JS, de Menezes CR, Campagnol PCB, Cichoski AJ. Ultrasound Thawing Optimization as a Novel Strategy to Improve Quality of Slowly Frozen Chicken Breast. Foods. 2025; 14(19):3446. https://doi.org/10.3390/foods14193446

Santos, Suelen Priscila, Silvino Sasso Robalo, Monica Voss, Bianca Campos Casarin, Bibiana Alves dos Santos, Renius de Oliveira Mello, Juliano Smanioto Barin, Cristiano Ragagnin de Menezes, Paulo Cezar Bastianello Campagnol, and Alexandre José Cichoski. 2025. "Ultrasound Thawing Optimization as a Novel Strategy to Improve Quality of Slowly Frozen Chicken Breast" Foods 14, no. 19: 3446. https://doi.org/10.3390/foods14193446

Santos, S. P., Robalo, S. S., Voss, M., Casarin, B. C., dos Santos, B. A., de Oliveira Mello, R., Barin, J. S., de Menezes, C. R., Campagnol, P. C. B., & Cichoski, A. J. (2025). Ultrasound Thawing Optimization as a Novel Strategy to Improve Quality of Slowly Frozen Chicken Breast. Foods, 14(19), 3446. https://doi.org/10.3390/foods14193446