Publications

Found 2 results
Filters: Author is Vitezica, Z.G.  [Clear All Filters]
2011
Theron L, Astruc T, Bouillier-Oudot M, et al. The fusion of lipid droplets is involved in fat loss during cooking of duck "foie gras". Meat Science. 2011;89:377–383. doi:10.1016/j.meatsci.2011.04.018.