SALAMA, N. A. Evaluation of two cooking methods and precooking treatments on characteristics of chicken breast and leg. Grasas y Aceites, [S. l.], v. 44, n. 1, p. 25–29, 1993. DOI: 10.3989/gya.1993.v44.i1.1116. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1116. Acesso em: 3 may. 2024.