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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. CrossRefDirect Link |
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. CrossRef |
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. CrossRefDirect Link |
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. CrossRefDirect Link |
How to cite this article
E.A. Russell, A. Lynch, K. Galvin, P.B. Lynch and J.P. Kerry, 2003. Quality of Raw, Frozen and Cooked Duck Meat as Affected by Dietary Fat and α-Tocopheryl Acetate Supplementation. International Journal of Poultry Science, 2: 324-334.
DOI: 10.3923/ijps.2003.324.334
URL: https://scialert.net/abstract/?doi=ijps.2003.324.334
DOI: 10.3923/ijps.2003.324.334
URL: https://scialert.net/abstract/?doi=ijps.2003.324.334