STUDY OF WATER CONTENT, DISSOLVING TIME, AND YIELD OF DUCK EGGSHELL FLOUR WITH DIFFERENT COOKING METHODS AND TIMES. ANGON: Journal of Animal Science and Technology, [S. l.], v. 3, n. 2, p. 192–200, 2021. DOI: 10.20884/1.angon.2021.3.2.p192-200. Disponível em: https://jnp.fapet.unsoed.ac.id/index.php/angon/article/view/207. Acesso em: 1 nov. 2025.