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Article

Selecting the quality of mule duck fatty liver based on near-infrared spectroscopy.

Genetics, selection, evolution : GSE - 10 Jun 2014

Marie-Etancelin Christel, Vitezica Zulma G, Bonnal Laurent, Fernandez Xavier, Bastianelli Denis

Abstract excerpt

BACKGROUND: "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...

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Identifiers

PMID: 24917150
DOI: 10.1186/1297-9686-46-38
PMCID: PMC4078935

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 4 Sept 2026. Prepared record publication-24917150-2026-09-04.2. Manifest publication-graph-cohort-2026-09-04.2.

Source receipt: PubMed via Helena Literature Corpus, retrieved 4 Sept 2026.

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