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The Effects of Sous Vide, Microwave Cooking, and Stewing on Some Quality Criteria of Goose Meat.
Werenska, Monika; Haraf, Gabriela; Okruszek, Andrzej; Marcinkowska, Weronika; Woloszyn, Janina.
Afiliación
  • Werenska M; Department of Food Technology and Nutrition, Wroclaw University of Economics and Business, 53-345 Wroclaw, Poland.
  • Haraf G; Department of Food Technology and Nutrition, Wroclaw University of Economics and Business, 53-345 Wroclaw, Poland.
  • Okruszek A; Department of Food Technology and Nutrition, Wroclaw University of Economics and Business, 53-345 Wroclaw, Poland.
  • Marcinkowska W; Department of Food Technology and Nutrition, Wroclaw University of Economics and Business, 53-345 Wroclaw, Poland.
  • Woloszyn J; Department of Food Technology and Nutrition, Wroclaw University of Economics and Business, 53-345 Wroclaw, Poland.
Foods ; 12(1)2022 Dec 27.
Article en En | MEDLINE | ID: mdl-36613346
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2022 Tipo del documento: Article País de afiliación: Polonia Pais de publicación: Suiza
Texto completo
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Imprimir
XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2022 Tipo del documento: Article País de afiliación: Polonia Pais de publicación: Suiza