1.
Sri Setyaningrum, Riptianingsih FD, Hidayati NA, Safitri S. The effect of cooking time used air frying on the physical quality of spent duck meat: . AGRICOLA [Internet]. 2025Jun.24 [cited 2025Dec.19];15(2):264-70. Available from: https://ejournal.unmus.ac.id/index.php/agricola/article/view/7037