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Comparative study on the effects of sous-vide, microwave cooking, and stewing on functional properties and sensory quality of goose meat
The effect of sous-vide (SV), microwave (M) cooking, and stewing (S) on selected functional properties of goose meat were investigated in this study. It was measured cooking loss (CL), texture and color parameters, and sensory evaluation was carried out. The material were 96 breast muscles (BM, n = ...
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Elsevier
2023
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10518714/ https://www.ncbi.nlm.nih.gov/pubmed/37722278 http://dx.doi.org/10.1016/j.psj.2023.103064 |