Comparative study on the effects of sous-vide, microwave cooking, and stewing on functional properties and sensory quality of goose meat

por Wereńska, M.
Publicado 2023

Impact of frozen storage on some functional properties and sensory evaluation of goose meat

por Wereńska, M., Okruszek, A.
Publicado 2023

Impact of frozen storage on fatty acid profile in goose meat

por Wereńska, M., Okruszek, A.
Publicado 2022

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

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