PARAMASTUTI, Ratih; AIDA, Aida Mahya Nur; SUSANTI, Siti; M. LEGOWO, Anang. Differences in processing methods on hedonic, physical quality, and fat content of chicken floss. Journal of Advanced Veterinary Research, [S. l.], v. 15, n. 5, p. 562–566, 2025. Disponível em: https://www.advetresearch.com/index.php/AVR/article/view/2328. Acesso em: 3 nov. 2026.