PARAMASTUTI, R. .; AIDA, A. M. N. .; SUSANTI, S. .; M. LEGOWO, A. Differences in processing methods on hedonic, physical quality, and fat content of chicken floss. Journal of Advanced Veterinary Research, [S. l.], v. 15, n. 5, p. 562-566, 2025. Disponível em: https://advetresearch.com/index.php/AVR/article/view/2328. Acesso em: 25 oct. 2025.