AL-HAJO, N.A. Nadia. Tenderize Chicken Breast Meat by Using Different Methods of Curing. Pakistan Journal of Nutrition, [S. l.], v. 8, n. 8, p. 1180–1183, 2009. DOI: 10.3923/pjn.2009.1180.1183. Disponível em: https://pjnonline.org/pjn/article/view/973. Acesso em: 18 jul. 2025.