Identification by Proteomic Analysis of Early Post-mortem Markers Involved in the Variability in Fat Loss during Cooking of Mule Duck “Foie Gras”
2011 ◽
Vol 59
(23)
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pp. 12617-12628
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2013 ◽
Vol 61
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pp. 920-930
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2001 ◽
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pp. 2717-2721
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pp. 1478-1483
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Vol 51
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pp. 1524-1529
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1996 ◽
Vol 71
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pp. 99-102
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2020 ◽
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2020 ◽
Keyword(s):
2020 ◽
Keyword(s):