Published in

American Chemical Society, Journal of Agricultural and Food Chemistry, 4(61), p. 920-930, 2013

DOI: 10.1021/jf302979q

Links

Tools

Export citation

Search in Google Scholar

Proteomic Analysis of Duck Fatty Liver during Post-Mortem Storage Related to the Variability of Fat Loss during Cooking of “Foie Gras”

Journal article published in 2013 by Laetitia Theron, Xavier Fernandez, Nathalie Marty-Gasset, Christophe Chambon, Didier Viala, Carole Pichereaux ORCID, Michel Rossignol, Thierry Astruc, Caroline Molette
This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

Full text: Unavailable

Green circle
Preprint: archiving allowed
  • Must obtain written permission from Editor
  • Must not violate ACS ethical Guidelines
Upload
Orange circle
Postprint: archiving restricted
  • Must obtain written permission from Editor
  • Must not violate ACS ethical Guidelines
Upload
Red circle
Published version: archiving forbidden
Policy details
Data provided by SHERPA/RoMEO