Technological properties, chemical composition, texture profile, and sensory evaluation of goose muscles from Polish native breeds

ABSTRACT: The study aimed to determine the technological and sensory properties of the breast and thigh muscles of geese from the Polish native varieties: Kartuska (Ka) and Suwalska (Su) (from northern Poland) as well as Lubelska (Lu) and Kielecka (Ki) (from southern Poland). The color parameters: L...

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Үндсэн зохиолчид:	Gabriela Haraf, Janina Wołoszyn, Andrzej Okruszek, Monika Wereńska
Формат:	Artigo
Хэл сонгох:	Inglês
Хэвлэсэн:	Elsevier 2023-02-01
Цуврал:	Poultry Science
Нөхцлүүд:	goose meat technological trait chemical composition sensory property texture profile
Онлайн хандалт:	http://www.sciencedirect.com/science/article/pii/S0032579122007180
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!