“THE DOD ABNORMALITY LEVELS AND SALABLE DUCKLING ON EGGS ARE SMEARED WITH FINEGAR AT THE END OF HATCHING”, ANGON : J. Anim. Sci. Tech., vol. 2, no. 1, pp. 12–19, Mar. 2020, doi: 10.20884/1.angon.2020.2.1.p12-19.