| 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, ZG, Fernandez, X |
| Journal | Meat Science |
| Volume | 89 |
| Pagination | 377–383 |
| URL | http://www.sciencedirect.com/ |
| DOI | 10.1016/j.meatsci.2011.04.018 |
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