Impact of various types of heat processing on the energy and nutritional values of goose breast meat.

Goluch, Zuzanna; Barbara, Król; Haraf, Gabriela; Woloszyn, Janina; Okruszek, Andrzej; Werenska, Monika

Goluch, Zuzanna; Barbara, Król; Haraf, Gabriela; Woloszyn, Janina; Okruszek, Andrzej; Werenska, Monika.

Afiliação

Goluch Z; Department of Food Technology and Nutrition, Wroclaw University of Economics and Business, Wroclaw 53-345, Poland.
Barbara K; Department of Animal Nutrition and Feed Science, Wroclaw University of Environmental and Life Sciences, Wroclaw 51-631, Poland.
Haraf G; Department of Food Technology and Nutrition, Wroclaw University of Economics and Business, Wroclaw 53-345, Poland. Electronic address: gabriela.haraf@ue.wroc.pl.
Woloszyn J; Department of Food Technology and Nutrition, Wroclaw University of Economics and Business, Wroclaw 53-345, Poland.
Okruszek A; Department of Food Technology and Nutrition, Wroclaw University of Economics and Business, Wroclaw 53-345, Poland.
Werenska M; Department of Food Technology and Nutrition, Wroclaw University of Economics and Business, Wroclaw 53-345, Poland.

Poult Sci ; 100(11): 101473, 2021 Nov.

Article em En | MEDLINE | ID: mdl-34607154

Assuntos

Gansos; Temperatura Alta; Animais; Galinhas; Carne/análise; Minerais/análise; Valor Nutritivo

Palavras-chave

Geese; breast muscle; energy value; heat treatment; nutritional value

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Gansos / Temperatura Alta Limite: Animals Idioma: En Revista: Poult Sci Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Polônia País de publicação: Reino Unido

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