10 citations as recorded by crossref.

1. The Quality of Duck Meat from the Perspective of Physical Measurements and Expert Judgment E. Gornowicz et al. 10.2478/aoas-2022-0035
2. Production Efficiency and Utility Features of Broiler Ducks Fed with Feed Thinned with Wheat Grain J. Biesek et al. 10.3390/ani12233427
3. Fatty acid profile and health lipid indicies of goose meat in relation to various types of heat treatment M. Wereńska et al. 10.1016/j.psj.2021.101237
4. Effect of marketable age on proximate composition and nutritional profile of breast meat from Cherry Valley broiler ducks Z. Cao et al. 10.1016/j.psj.2021.101425
5. Analysis of the Fatty Acid Profile of the Tissues of Hunted Mallard Ducks (Anas platyrhynchos L.) from Poland E. Bombik et al. 10.3390/ani12182394
6. Physico-Chemical Parameters, Oxidative Stress, and Fatty Acid Profile of American Pekin Ducks (Anas Platyrhynchos Domesticus) Raised under Different Production Systems M. Inayat et al. 10.1590/1806-9061-2022-1724
7. Optimization of Flavourzyme Hydrolysis Condition for the Preparation of Antioxidant Peptides from Duck Meat using Response Surface Methodology D. Wang et al. 10.2141/jpsa.0160155
8. Heritability of some meat quality traits in ducks M. Graczyk et al. 10.5604/01.3001.0013.5342
9. The effect of feeding with hemp and Camelina cakes on the fatty acid profile of duck muscles R. Juodka et al. 10.5194/aab-61-293-2018
10. A comparative study of carcass characteristics and meat quality in genetic resources Pekin ducks and commercial crossbreds D. Kokoszyński et al. 10.5713/ajas.18.0790