Effects of shackling and cone restraining on meat quality of broiler chickens slaughtered at two categories of live weight. Journal of Biochemistry, Microbiology and Biotechnology, [S. l.], v. 4, n. 1, p. 15–19, 2016. DOI: 10.54987/jobimb.v4i1.283. Disponível em: https://journal2.hibiscuspublisher.com/index.php/JOBIMB/article/view/283. Acesso em: 11 may. 2026.