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. [Internet]. 2003 Aug. 15 [cited 2025 Sep. 22];2(5):324–334. Available from: https://ijpsjournal.org/index.php/ijps/article/view/108