SUDHEER, K.; MANDAL, P.K.; PAL, U.K.; KUMAR, H.T. Santosh; DAS , C.D.; RAO , V. Kesava. Quality of Soup Prepared from the Broiler Head and Shank . Journal of Meat Science, [S. l.], v. 7, n. 1, p. 50–52, 2011. Disponível em: https://journals.acspublisher.com/index.php/jms/article/view/1786. Acesso em: 8 apr. 2025.