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The fusion of lipid droplets is involved in fat loss during cooking of duck “foie gras”

DOI

16

Citations

21

References

2011

Year

Laëtitia Théron, T. Astruc, Michel Bouillier-Oudot, Caroline Molette, Annie Vénien, Françoise Peyrin, Zulma G. Vitezica, Xavier Fernàndez
Meat Science

References

YearCitations

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