Citation | Salsabila N, Rosyidi D, Susilo A (2023). Chemical and organoleptic quality of ground duck jerky with the addition of sonication liquid smoke. Adv. Anim. Vet. Sci. 11(5): 832-842. 
DOI | http://dx.doi.org/10.17582/journal.aavs/2023/11.5.832.842