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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Bibliografiska uppgifter
Huvudupphovsmän: Marie-Etancelin, Christel, Vitezica, Zulma G, Bonnal, Laurent, Fernandez, Xavier, Bastianelli, Denis
Materialtyp: Artigo
Språk:Inglês
Publicerad: BioMed Central 2014
Ämnen:
Research
Länkar: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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