Title | The fusion of lipid droplets is involved in fat loss during cooking of duck \"foie gras\" |
Publication Type | Journal Article |
Year of Publication | 2011 |
Authors | Theron, L, Astruc, T, Bouillier-Oudot, M, Molette, C, Venien, A, Peyrin, F, Vitezica, Z-G, Fernandez, X |
Journal | Meat Science |
Volume | 89 |
Pagination | 377–383 |
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