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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...
Kaydedildi:
| Yayımlandı: | Poult Sci |
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| Asıl Yazarlar: | , , , , , , , , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Poultry Science Association, Inc.
2019
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| Konular: | |
| Online Erişim: | 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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