HUSSEIN, K. N.; FRIEDRICH, L.; KISKO, G.; HIDAS, K.; NEMETH, C.; DALMADI, I. Microbiological status and oxidation properties of minced chicken breast meat treated with different concentrations of Allyl-isothiocyanate. Review on Agriculture and Rural Development, [S. l.], v. 7, n. 1-2, p. 140–144, 2019. DOI: 10.14232/rard.2018.1-2.140-144. Disponível em: https://analecta.hu/index.php/rard/article/view/33251. Acesso em: 25 nov. 2024.