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These terms define your current search. Click the × to remove a term. Economics, Business and Industry: products and commodities > agricultural products > animal products > meat products > meat paste > foie gras × 2 items, grouped by Biological Sciences (view ungrouped items) anatomy and morphology (1)    (Click to View) Microbiological quality of sous vide cook-chill preserved food at different shelf life Journal of food processing and preservation biochemistry (1)    (Click to View) The fusion of lipid droplets is involved in fat loss during cooking of duck “foie gras” Meat science microbiology (1)    (Click to View) Microbiological quality of sous vide cook-chill preserved food at different shelf life Journal of food processing and preservation organisms (2)    (Click to View) The fusion of lipid droplets is involved in fat loss during cooking of duck “foie gras” Meat science (Click to View) Microbiological quality of sous vide cook-chill preserved food at different shelf life Journal of food processing and preservation