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Conference Papers Year : 2011

The mechanisms of fat loss during cooking of ‘foie gras’: proteomic analysis of duck fatty liver

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hal-02747315 , version 1 (03-06-2020)

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  • HAL Id : hal-02747315 , version 1
  • PRODINRA : 48712

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Laetitia Theron, Caroline Molette, Nathalie Marty-Gasset, Christophe C. Chambon, Carole Pichereaux, et al.. The mechanisms of fat loss during cooking of ‘foie gras’: proteomic analysis of duck fatty liver. COST- Farm Animal Proteomics Spring Meeting, Mar 2011, Glasgow, Scotland, United Kingdom. ⟨hal-02747315⟩
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