Comparative Study on Water Holding Capacity (WHC) of Broiler and Layer Meat. Journal of Basic & Applied Sciences, [S. l.], v. 13, p. 100–103, 2017. DOI: 10.6000/1927-5129.2017.13.17. Disponível em: https://setpublisher.com/index.php/jbas/article/view/1608. Acesso em: 17 apr. 2026.