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Citations for "Quality of Raw, Frozen and Cooked Duck Meat as Affected by Dietary Fat and α-Tocopheryl Acetate Supplementation"


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Huda, N., A.A. Putra and R. Ahmad, 2011. Potential application of duck meat for development of processed meat products. Curr. Res. Poult. Sci., 1: 1-11.
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Parizadian, B., M.S. Shargh and S. Zerehdaran, 2011. Study the effects of different levels of energy and l-carnitine on meat quality and serum lipids of japanese quail. Asian J. Anim. Vet. Adv., 6: 944-952.
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Ramadhan, K., N. Huda and R. Ahmad, 2010. Duck meat utilization and the application of surimi-like material in further processed meat products. J. Biol. Sci., 10: 405-410.
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Suryanti, U., V.P. Bintoro, U. Atmomarson, Y.B. Pramono and A.M. Legowo. 2014. Antioxidant activity of Indonesian endogenous duck meat marinated in ginger (Zingiber officinale Roscoe) extract. Int. J. Poult. Sci., 13: 102-107.
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