Foie gras made without force-feeding thanks to molecular mimicry
Scientists have replicated the luxurious mouthfeel of foie gras using the liver and fat of ducks reared and slaughtered normally, avoiding the controversial techniques involved in traditional production
Scientists have replicated the luxurious mouthfeel of foie gras using the liver and fat of ducks reared and slaughtered normally, avoiding the controversial techniques involved in traditional production
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