Proteomic analysis of duck fatty liver during post-mortem storage related to the variability of fat loss during cooking of "foie gras"
| Image |  |
|---|---|
| Description | scientific article published on 22 January 2013 |
| Author/s |
author: Carole Pichereaux |
| Publication date | January 22, 2013 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |