Impact of frozen storage on oxidation changes of some components in goose meat

por Wereńska, M., Okruszek, A., Haraf, G., Wołoszyn, J., Goluch, Z.
Publicado 2021

The effects of sous-vide, microwave cooking and stewing of goose meat on fatty acid profile and lipid indices

por Wereńska, Monika, Wołoszyn, J., Okruszek, A., Marcinkowska, W., Haraf, G.
Publicado 2022

Fatty acid profile and health lipid indicies of goose meat in relation to various types of heat treatment

por Wereńska, M., Haraf, G., Wołoszyn, J., Goluch, Z., Okruszek, A., Teleszko, M.
Publicado 2021

The selected goose meat quality traits in relation to various types of heat treatment

por Wołoszyn, J., Wereńska, M., Goluch, Z., Haraf, G., Okruszek, A., Teleszko, M., Król, B.
Publicado 2020