RIPTIANINGSIH, F. D.; SETYANINGRUM, S.; HIDAYATI, N. A.; SAFITRI, S. Analisis Kualitas Kimia Daging Itik Afkir pada Durasi Pemasakan yang Berbeda Menggunakan Metode Air Frying: Chemical Quality Analysis of Culled Duck Meat at Different Cooking Times Using the Air Frying Method. Jurnal Ilmiah Peternakan Halu Oleo , [S. l.], v. 7, n. 3, p. 342–348, 2025. DOI: 10.56625/jipho.v7i3.297. Disponível em: https://jipho.uho.ac.id/index.php/journal/article/view/297. Acesso em: 15 jul. 2025.