Fatty acid profile and health lipid indicies of goose meat 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 the fatty acid profile and health lipid indices of goose meat was investigated in this study. The experimental material covered 80 breast muscles (40 with skin and subcutaneous fat and 40 without...

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Detalles Bibliográficos
Autores principales: Wereńska, M., Haraf, G., Wołoszyn, J., Goluch, Z., Okruszek, A., Teleszko, M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
PROCESSING AND PRODUCT
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8255233/
https://www.ncbi.nlm.nih.gov/pubmed/34198099
http://dx.doi.org/10.1016/j.psj.2021.101237

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8255233/
https://www.ncbi.nlm.nih.gov/pubmed/34198099
http://dx.doi.org/10.1016/j.psj.2021.101237

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