AL-GHARAWI, J. K.; AL-MEHDAWY, M. A.; AL-DHALIMI, H. M. Effect of tenderization with different solutions on some quality and sensory properties of old domestic duck meat. Journal of Kerbala for Agricultural Sciences, [S. l.], v. 5, n. 5, p. 486–497, 2018. DOI: 10.59658/jkas.v5i5.653. Disponível em: https://journals.uokerbala.edu.iq:8443/index.php/Agriculture/article/view/653. Acesso em: 5 nov. 2024.