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

<b>Background:</b> 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 ox...

ver descrição completa

Detalhes bibliográficos

Principais autores:	Monika Wereńska, Gabriela Haraf, Andrzej Okruszek, Weronika Marcinkowska, Janina Wołoszyn
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2022-12-01
coleção:	Foods
Assuntos:	goose meat cooking energy value mineral concentration chemical composition retention coefficient
Acesso em linha:	https://www.mdpi.com/2304-8158/12/1/129
Tags:	Adicionar Tag Sem tags, seja o primeiro a adicionar uma tag!