all items  in current results   Refine your search within these categories: Animal Science and Animal Products (group results) animal products (2) animal science (2) animals (2) Biological Sciences (group results) anatomy and morphology (1) biochemistry (1) microbiology (1) organisms (2) Breeding and Genetic Improvement Calendar Year (group results) Year (2) Economics, Business and Industry: all > products and commodities > agricultural products > animal products > meat products > meat paste > foie gras Farms and Farming Systems Food and Human Nutrition (group results) food science (2) foods (2) Forest Science and Forest Products Geographical Locations Government, Law and Regulations Health and Pathology animal and human health (1) Insects and Entomology Natural Resources, Earth and Environmental Sciences Physical and Chemical Sciences (group results) chemical substances (1) Plant Science and Plant Products (group results) plant products (1) Reference Types (group results) Journal (2) Research, Technology and Engineering (group results) materials science (1) methodology (2) technology (2) Rural and Agricultural Sociology Taxa - Algae Taxa - Animalia Taxa - Archaea, Cyanobacteria and Bacteria (group results) Eubacteria (1) Taxa - Fungi, Yeasts, Molds and Mildews Taxa - Plantae Taxa - Viruses and Viroids Time Periods Recently Viewed Items Go to Item History   (Click to View) Novel varieties of broccoli for optimal bioactive components under saline stress Journal of the science of food and agriculture

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 Health and Pathology (view ungrouped items) animal and human health (1)    (Click to View) The fusion of lipid droplets is involved in fat loss during cooking of duck “foie gras” Meat science