(1)
Russell, E.; Lynch, A.; Galvin, K.; Lynch, P.; Kerry, J. Quality of Raw, Frozen and Cooked Duck Meat As Affected by Dietary Fat and α-Tocopheryl Acetate Supplementation. Int. J. Poult. Sci. 2003, 2 (5), 324–334. https://doi.org/10.3923/ijps.2003.324.334.