Selecting the quality of mule duck fatty liver based on near-infrared spectroscopy
2014
Marie Etancelin, Christel | Vitezica, Zulma-Gladis | Bonnal, Laurent | Fernandez, Xavier | Bastianelli, Denis
"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 rate could not be predicted without causing liver damage, which means that selection programs could not use this criterion.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
مواضيع أخرى
Duck; Foie gras
اللغة
إنجليزي
النوع
Journal Article
2016-10-15
2025-12-04
AGRIS AP
مزود البيانات
الروابط
إذا لاحظت أي معلومات غير صحيحة تتعلق بهذا السجل ، يرجى الاتصال بنا [email protected]