[1]
V. N. Ebegbulem and A. U. Effiang, “Nutrient composition and influence of cooking methods on organoleptic properties of Muscovy duck meat”, JAFE, vol. 8, no. 2, pp. 157–167, Apr. 2025, Accessed: Jun. 07, 2025. [Online]. Available: https://www.jafe.net.ng/index.php/home/article/view/116