Publications
Found 1 results
Filters: Keyword is Poultry Products and Author is Fernandez, Xavier [Clear All Filters]
Identification by proteomic analysis of early post-mortem markers involved in the variability in fat loss during cooking of mule duck "foie gras". J Agric Food Chem. 2011;59(23):12617-28. doi:10.1021/jf203058x.