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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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Detalles Bibliográficos
Autores principales:	Marie-Etancelin, Christel, Vitezica, Zulma G, Bonnal, Laurent, Fernandez, Xavier, Bastianelli, Denis
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	BioMed Central 2014
Materias:	Research
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4078935/ https://www.ncbi.nlm.nih.gov/pubmed/24917150 http://dx.doi.org/10.1186/1297-9686-46-38

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