Effect of storage temperature at 7°C on the physical-chemical and microbiological quality of industrialized cooked chicken breast meat. Acta Scientiarum. Technology, [S. l.], v. 36, n. 2, p. 355–360, 2014. DOI: 10.4025/actascitechnol.v36i2.17676. Disponível em: https://periodicos.uem.br/actascitechnol/index.php/ActaSciTechnol/article/view/17676. Acesso em: 2 jun. 2026.