Paramastuti, R. ., Aida, A. M. N. ., Susanti, S. . and M. Legowo, A. (2025) “Differences in processing methods on hedonic, physical quality, and fat content of chicken floss”, Journal of Advanced Veterinary Research, 15(5), pp. 562-566. Available at: https://advetresearch.com/index.php/AVR/article/view/2328 (Accessed: 25October2025).