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

The effect of water bath cooking (WBC), oven convection roasting (OCR), grilling (G), pan frying (PF) on selected physical properties of goose meat was compared in this study. A measurement of cooking loss, texture, color parameters, and sensory evaluation was carried out. The experimental material...

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Detalles Bibliográficos
Autores principales: Wołoszyn, J., Wereńska, M., Goluch, Z., Haraf, G., Okruszek, A., Teleszko, M., Król, B.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Processing and Products
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7705036/
https://www.ncbi.nlm.nih.gov/pubmed/33248639
http://dx.doi.org/10.1016/j.psj.2020.09.062

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7705036/
https://www.ncbi.nlm.nih.gov/pubmed/33248639
http://dx.doi.org/10.1016/j.psj.2020.09.062

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