SUSANTI, S.; HARTOYO, B.; SETIADI, A.; LEGOWO, A. M.; AL-BAARI, A. N.; LESTARI, F. P. 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, [S. l.], v. 15, n. 5, p. 605-609, 2025. Disponível em: https://advetresearch.com/index.php/AVR/article/view/2340. Acesso em: 25 oct. 2025.