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Section: Processing and Products The protein and fat quality of thigh muscles from Polish goose varieties

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Extensive Rearing Systems in Poultry Production: The Right Chicken for the Right Farming System. A Review of Twenty Years of Scientific Research in Perugia University, Italy

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

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Effect of spaghetti meat abnormality on broiler chicken breast meat composition and technological quality

(2020) Giulia Tasoniero et al.   POULTRY SCIENCE

THE SELECTED GOOSE MEAT QUALITY TRAITS IN RELATION TO VARIOUS TYPES OF HEAT TREATMENT

(2020) J. Wołoszyn et al.   POULTRY SCIENCE

Predicting the Quality of Meat: Myth or Reality?

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Comparison of carcass traits and meat quality of intensively reared geese from a Polish genetic resource flock to those of commercial hybrids

(2019) Małgorzata Gumułka et al.   POULTRY SCIENCE

The effect of age, genotype and sex on carcass traits, meat quality and sensory attributes of geese

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Lipid oxidation and color changes of goose meat stored under vacuum and modified atmosphere conditions

(2016) A. Orkusz et al.   POULTRY SCIENCE

Proximate Composition, Color and Nutritional Profile of Raw and Cooked Goose Meat with Different Methods

(2015) F. Oz et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Chemical composition and amino acid profiles of goose muscles from native Polish breeds

(2013) A. Okruszek et al.   POULTRY SCIENCE

Influence of rearing system on growth performance, carcass traits, and meat quality of Yangzhou geese

(2011) B. Y. Liu et al.   POULTRY SCIENCE