The Citing articles tool gives a list of articles citing the current article.
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Cited article:
C. Baudonnet-Lenfant, A. Auvergne, R. Babilé
Ann. Zootech., 40 3 (1991) 161-170
This article has been cited by the following article(s):
Fasting/refeeding: an experimental model to study the impact of early thermal manipulation on hepatic metabolism in mule ducks
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American Journal of Physiology-Regulatory, Integrative and Comparative Physiology 324 (1) R45 (2023)
DOI: 10.1152/ajpregu.00158.2022
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Proteomic Analysis of Duck Fatty Liver during Post-Mortem Storage Related to the Variability of Fat Loss during Cooking of “Foie Gras”
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Journal of Agricultural and Food Chemistry 61 (4) 920 (2013)
DOI: 10.1021/jf302979q
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The fusion of lipid droplets is involved in fat loss during cooking of duck “foie gras”
L. Théron, T. Astruc, M. Bouillier-Oudot, et al.
Meat Science 89 (4) 377 (2011)
DOI: 10.1016/j.meatsci.2011.04.018
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Influence of the corn form in the diet and length of fasting before slaughter on the performance of overfed mule ducks
J. Arroyo, C. Molette, F. Lavigne, et al.
Poultry Science 98 (2) 753 (2019)
DOI: 10.3382/ps/pey432
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The Use of Near-Infrared Reflectance Spectroscopy in the Prediction of the Chemical Composition of Goose Fatty Liver
C. Molette, P Berzaghi, A.D. Zotte, H. Remignon and R Babile
Poultry Science 80 (11) 1625 (2001)
DOI: 10.1093/ps/80.11.1625
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Metabolomic study of fatty livers in ducks: Identification by 1 H-NMR of metabolic markers associated with technological quality
Cécile MD Bonnefont, Aurélie Guerra, Laëtitia Théron, et al.
Poultry Science 93 (6) 1542 (2014)
DOI: 10.3382/ps.2013-03546
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Identification by Proteomic Analysis of Early Post-mortem Markers Involved in the Variability in Fat Loss during Cooking of Mule Duck “Foie Gras”
Laetitia Theron, Xavier Fernandez, Nathalie Marty-Gasset, Carole Pichereaux, Michel Rossignol, Christophe Chambon, Didier Viala, Thierry Astruc and Caroline Molette
Journal of Agricultural and Food Chemistry 59 (23) 12617 (2011)
DOI: 10.1021/jf203058x
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