The effects of sous-vide, microwave cooking and stewing of goose meat on fatty acid profile and lipid indices

The effect of sous-vide (S-V), microwave cooking (M) and stewing (S) on the fatty acid profile and lipid indices of goose meat was investigated. The research material involved breast muscles (24 with skin and 24 without skin) cut from carcasses of 17-week-old females “Polish oat geese.” Gas chromato...

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Detalles Bibliográficos
Autores principales: Wereńska, Monika, Wołoszyn, J., Okruszek, A., Marcinkowska, W., Haraf, G.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
PROCESSING AND PRODUCT
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9720334/
https://www.ncbi.nlm.nih.gov/pubmed/36470027
http://dx.doi.org/10.1016/j.psj.2022.102337

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9720334/
https://www.ncbi.nlm.nih.gov/pubmed/36470027
http://dx.doi.org/10.1016/j.psj.2022.102337

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