SOIPETH, U.; TONGPIM, S.; LEELAVATCHARAMAS, V.; KHAMMENG, T. Fungal Fermented Protein (FFP) : Alternative Ingredient to be Used in Muscovy Duck Diets. Turkish Journal of Agriculture - Food Science and Technology, [S. l.], v. 4, n. 2, p. 92–96, 2016. DOI: 10.24925/turjaf.v4i2.92-96.553. Disponível em: https://agrifoodscience.com/index.php/TURJAF/article/view/553. Acesso em: 23 nov. 2024.