MOMBENI, EG; MOMBEINI, MG; FIGUEIREDO, LC; SIQUEIRA, LSJ; DIAS, DT; MOMBEINI, AG. Effects of high voltage electrical stimulation on the rate of pH decline, meat quality and colour stability in chilled beef carcasses. Bangladesh Veterinarian, [S. l.], v. 30, n. 1, p. 33–38, 2013. DOI: 10.3329/bvet.v30i1.16283. Disponível em: https://www.banglajol.info/index.php/BVET/article/view/16283. Acesso em: 29 sep. 2025.