Publications

Found 3 results

Filters: Author is Venien, A. [Clear All Filters]

2014

Theron L, Venien A, Jamme F, et al. Protein matrix involved in the lipid retention of Foie Gras during cooking : A mutimodal hyperspectral imaging study. Journal of Agricultural and Food Chemistry. 2014;62:5954–5962.

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.

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.