RUSSELL, E.A.; LYNCH, A.; GALVIN, K.; LYNCH, P.B.; KERRY, J.P. Quality of Raw, Frozen and Cooked Duck Meat as Affected by Dietary Fat and α-Tocopheryl Acetate Supplementation. International Journal of Poultry Science, Pakistan, v. 2, n. 5, p. 324–334, 2003. DOI: 10.3923/ijps.2003.324.334. Disponível em: https://ijpsjournal.org/index.php/ijps/article/view/108. Acesso em: 22 sep. 2025.