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Selecting the quality of mule duck fatty liver based on near-infrared spectroscopy
BACKGROUND: “Foie gras” is produced predominantly in France and about 90% of the commercialized product is obtained from male mule ducks. The melting rate (percentage of fat released during cooking) is the main criterion used to determine the quality of “foie gras”. However, up to now the melting ra...
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| Päätekijät: | , , , , |
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| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
BioMed Central
2014
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| Aiheet: | |
| Linkit: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4078935/ https://ncbi.nlm.nih.gov/pubmed/24917150 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/1297-9686-46-38 |
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