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