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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2022
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| Materias: | |
| 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 |