Publications
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Filters: Keyword is Food Technology and Author is Theron, Laetitia [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.