Impact of various types of heat processing on the energy and nutritional values of goose breast meat

The purpose of this study was to examine the impact of various types of heat processing used by consumers (water bath cooking WBC, oven convection roasting OCR, grilling G, pan frying PF) on the energy and the nutritional value of goose breast meat (with and without skin). The material used in the s...

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Detalles Bibliográficos
Autores principales: Goluch, Zuzanna, Barbara, Król, Haraf, Gabriela, Wołoszyn, Janina, Okruszek, Andrzej, Wereńska, Monika
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
PROCESSING AND PRODUCT
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8496166/
https://www.ncbi.nlm.nih.gov/pubmed/34607154
http://dx.doi.org/10.1016/j.psj.2021.101473

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8496166/
https://www.ncbi.nlm.nih.gov/pubmed/34607154
http://dx.doi.org/10.1016/j.psj.2021.101473

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