2016 - Vol. 4 / Issue 4
Chemical composition and pH of the meat of broilers submitted to pre-slaughter heat stress
Raimunda Thyciana Vasconcelos Fernandes, Alex Martins Varela de Arruda, Aurora da Silva Melo, Jéssica Berly Moreira Marinho, Rogério Taygra Vasconcelos Fernandes, Lívio Carvalho de Figueiredo