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Evolution of liver fattening and foie gras technological yield during the overfeeding period in mule duck

In foie gras production the technological yield after the cooking process is one of the main issues of processors as it is closely linked to the cooking melting rate. This rate is subjected to strict laws and regulations since it directly affects the organoleptic and technological qualities of this...

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Podrobná bibliografie
Vydáno v:Poult Sci
Hlavní autoři: Bonnefont, Cécile M D, Molette, Caroline, Lavigne, Franck, Manse, Hélène, Bravo, Céline, Lo, Bara, Rémignon, Hervé, Arroyo, Julien, Bouillier-Oudot, Michel
Médium: Artigo
Jazyk:Inglês
Vydáno: Poultry Science Association, Inc. 2019
Témata:
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC6771768/
https://ncbi.nlm.nih.gov/pubmed/31347676
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3382/ps/pez359
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