Al-Gharawi JK, Al-Mehdawy MA, Al-Dhalimi HM. Effect of tenderization with different solutions on some quality and sensory properties of old domestic duck meat. JKAS [Internet]. 2018 Mar. 6 [cited 2024 Nov. 5];5(5):486-97. Available from: https://journals.uokerbala.edu.iq:8443/index.php/Agriculture/article/view/653