Ikhlas, B. et al. 2010. Chemical Composition and Physicochemical Properties of Meatballs Prepared from Mechanically Deboned Quail Meat Using Various Types of Flour. International Journal of Poultry Science. 10, 1 (Dec. 2010), 30–37. DOI:https://doi.org/10.3923/ijps.2011.30.37.