The Effects of Sous Vide, Microwave Cooking, and Stewing on Some Quality Criteria of Goose Meat

Background: Heat treatment methods including frying (with and without fat or oil), deep frying, oven roasting, grilling, charcoal roasting, broiling, steaming, and microwave cooking promote a cascade of adverse changes in the functional properties of meat, including protein fraction, lipid oxidation...

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Detalles Bibliográficos
Autores principales: Wereńska, Monika, Haraf, Gabriela, Okruszek, Andrzej, Marcinkowska, Weronika, Wołoszyn, Janina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818254/
https://www.ncbi.nlm.nih.gov/pubmed/36613346
http://dx.doi.org/10.3390/foods12010129

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818254/
https://www.ncbi.nlm.nih.gov/pubmed/36613346
http://dx.doi.org/10.3390/foods12010129

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