01141nas a2200325   4500001001300000003000900013005001700022007000300039008003400042040005400076041000900130072000800139100001900147100001500166100001600181100001600197100001900213245007400232650001100306650001000317650001400327650001700341650002900358773012300387856007100510909004000581942001800621999001900639952015700658BR2016001294BR-BrBNA20231205130232.0ta230509b bl.|||p| |||| 00| 00por d  aBR-BrBNAbporcBiblioteca Nacional de Agricultura  a(En)  aQ041 aOliveira, M.R.1 aGubert, G.1 aRoman, S.S.1 aKempk, A.P.1 aPrestes, R.C.
1 aMeat quality of chicken breast subjected to different thawing methods  aFRANGO  aCARNE  aQUALIDADE  aCONGELAMENTO  aCOMPOSIÇÃO QUÍMICA0 tRevista Brasileira de Ciência Avícola (Brazil)xISSN 1806-9061 g(Apr-Jun 2015), v. 17(2) p. 165-172wBR201600129440uhttp://www.scielo.br/pdf/rbca/v17n2/1516-635X-rbca-17-02-00165.pdf  a202311bLúciac55dLúcia Elande  2AGRISn0cANA  c248382d248382  002AGRIS4071a41918b41918cPeriódicos Agrícolash(Apr-Jun 2015), v. 17(2) p. 165-172l0r2023-11-29t01yCRePortaria Interministerial nº 164/94