EBEGBULEM, Victoria N.; EFFIANG, Abasifreke U. Nutrient composition and influence of cooking methods on organoleptic properties of Muscovy duck meat. Journal Of Agriculture, Forestry & Environment , [S. l.], v. 8, n. 2, p. 157–167, 2025. Disponível em: https://jafe.net.ng/index.php/home/article/view/116. Acesso em: 20 apr. 2025.