PUTRA, A.A.; HUDA , N.; AHMAD, R. Changes During the Processing of Duck Meatballs Using Different Fillers after the Preheating and Heating Process. International Journal of Poultry Science, Pakistan, v. 10, n. 1, p. 62–70, 2010. DOI: 10.3923/ijps.2011.62.70. Disponível em: https://ijpsjournal.org/index.php/ijps/article/view/1569. Acesso em: 22 sep. 2025.