[1]
Al-Gharawi, J.K., Al-Mehdawy, M.A. and Al-Dhalimi, H.M. 2018. Effect of tenderization with different solutions on some quality and sensory properties of old domestic duck meat. Journal of Kerbala for Agricultural Sciences. 5, 5 (Mar. 2018), 486–497. DOI:https://doi.org/10.59658/jkas.v5i5.653.