Ikhlas, B., N.Ul. Huda, and I. Noryati. 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): 30–37. https://doi.org/10.3923/ijps.2011.30.37.