ISLAM, Fahad Bin; HOSSAIN, Md. Tamjid; TUHIN, Md. Kamaluddin. Recipe Development and Sensory Evaluation of Bone Broths Prepared from Beef, Chicken, and Chevon. American Journal of Aquaculture and Animal Science, [S. l.], v. 5, n. 1, p. 10–16, 2026. DOI: 10.54536/ajaas.v5i1.7820. Disponível em: https://journals.e-palli.com/home/index.php/ajaas/article/view/7820. Acesso em: 1 aug. 2026.