Chemical and fatty acid composition of meat and liver of wild ducks (Anas platyrhynchos) - goose, mule duck and muscovy duck foie gras

Author: Cobos A.   Veiga A.   Daz O.  

Publisher: Elsevier

ISSN: 0308-8146

Source: Food Chemistry, Vol.68, Iss.1, 2000-01, pp. : 77-79

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