Fatty acid profile and health lipid indicies of goose meat in relation to various types of heat treatment
ABSTRACT: The effect of water bath cooking (WBC), oven convection roasting (OCR), grilling (G), pan-frying (PF) on the fatty acid profile and health lipid indices of goose meat was investigated in this study. The experimental material covered 80 breast muscles (40 with skin and subcutaneous fat and...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2021-08-01
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| Series: | Poultry Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0032579121002716 |