Showing 1 - 3 results of 3 for search 'M. Bouillier-Oudot', query time: 0.02s Refine Results
  1. 1
    The effects of stunning methods on product qualities in force-fed ducks and geese. 1. Carcass downgrading and meat quality

    The effects of stunning methods on product qualities in force-fed ducks and geese. 1. Carcass downgrading and meat quality by X. Fernandez, E. Lahirigoyen, A. Auvergne, C. Molette, M. Bouillier-Oudot

    Published 2010-01-01
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    Article
  2. 2
    The effects of stunning methods on product qualities in force-fed ducks and geese. 2. Fatty liver quality

    The effects of stunning methods on product qualities in force-fed ducks and geese. 2. Fatty liver quality by X. Fernandez, E. Lahirigoyen, M. Bouillier-Oudot, Z. Vitezica, A. Auvergne

    Published 2010-01-01
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    Article
  3. 3
    La fonte lipidique du foie gras à la cuisson

    La fonte lipidique du foie gras à la cuisson by l. THÉRON, M. BOUILLIER-OUDOT, C. MARIE-ETANCELIN, C. BONNEFONT, x. FERNANDEZ, C. MOLETTE

    Published 2013-12-01
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    Article

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