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Relationship between Proteolytic Activities and Cooking Loss Variability in Liver Issued from Force-Fed Mule Ducks

Sahar Awde, Nathalie Marty-Gasset, Kriengkrai Prahkarnkaeo and Hervé Rémignon
Journal of Agricultural and Food Chemistry 62 (14) 3262 (2014)
DOI: 10.1021/jf4051057
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Effect of different chilling rates on the quality parameters of mule duck fatty liver

S. Awde, N. Marty-Gasset, G. Sandri, A. Dalle Zotte and H. Rémignon
Poultry Science 94 (12) 3015 (2015)
DOI: 10.3382/ps/pev300
See this article