5 citations as recorded by crossref.

1. Impact of frozen storage on some functional properties and sensory evaluation of goose meat M. Wereńska & A. Okruszek https://doi.org/10.1016/j.psj.2023.102894
2. Carcass characteristics and meat quality of spent laying ducks for potential additional supply to the duck meat market P. Ungkusonmongkol & S. Wattanachant https://doi.org/10.1016/j.japr.2024.100450
3. The effect of feeding with hemp and Camelina cakes on the fatty acid profile of duck muscles R. Juodka et al. https://doi.org/10.5194/aab-61-293-2018
4. Comparative studies on performance and meat texture traits in Pekin duck genetic resources and commercial hybrids L. Lewko & E. Gornowicz https://doi.org/10.22358/jafs/220486/2026
5. Development of selected performance, dressing and meat quality traits of Pekin ducks in relation to genotype and phytogenic feed additives L. Lewko et al. https://doi.org/10.2478/aspr-2023-0038