Identification by Proteomic Analysis of Early Post-mortem...

Journal of Agricultural and Food Chemistry 2011 / 12 Vol. 59; Iss. 23

Identification by Proteomic Analysis of Early Post-mortem Markers Involved in the Variability in Fat Loss during Cooking of Mule Duck “Foie Gras”

Theron, Laetitia, Fernandez, Xavier, Marty-Gasset, Nathalie, Pichereaux, Carole, Rossignol, Michel, Chambon, Christophe, Viala, Didier, Astruc, Thierry, Molette, Caroline
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Volume:
59
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf203058x
Date:
December, 2011
File:
PDF, 2.47 MB
english, 2011
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