Proteomic analysis of duck fatty liver during post-mortem storage related to the variability of fat loss during cooking of "foie gras".

Proteomic analysis of duck fatty liver during post-mortem storage related to the variability of fat loss during cooking of "foie gras".

1,20 €

Theron L, Fernandez X, Marty-Gasset N, Chambon C, Viala D, Pichereaux C, Rossignol M, Astruc T, Molette C.