Susanti, S., Hartoyo, B., Setiadi, A., Legowo, A. M., Al-Baari, A. N., & Lestari, F. P. (2025). Proximate composition, fatty acid profile, and sensory evaluation of meatballs as processed food from duck with fermented seaweed waste feed treatment. Journal of Advanced Veterinary Research, 15(5), 605-609. Retrieved from https://advetresearch.com/index.php/AVR/article/view/2340