Russell, E., Lynch, A., Galvin, K., Lynch, P., & Kerry, J. (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(5), 324–334. https://doi.org/10.3923/ijps.2003.324.334