Proteomic analysis of duck fatty liver during post-mortem storage related to the variability of fat loss during cooking of "foie gras".
1,20 €Theron L, Fernandez X, Marty-Gasset N, Chambon C, Viala D, Pichereaux C, Rossignol M, Astruc T, Molette C.
J Agric Food Chem