✦ LIBER ✦
The fusion of lipid droplets is involved in fat loss during cooking of duck “foie gras”
✍ Scribed by L. Théron; T. Astruc; M. Bouillier-Oudot; C. Molette; A. Vénien; F. Peyrin; Z.G. Vitezica; X. Fernandez
- Book ID
- 116738336
- Publisher
- Elsevier Science
- Year
- 2011
- Tongue
- English
- Weight
- 930 KB
- Volume
- 89
- Category
- Article
- ISSN
- 0309-1740
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