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

Milk Products, Dietary Patterns and Blood Pressure Management

(2013) Penny M. Kris-Etherton et al.   JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION

Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time

(2011) José Sánchez del Pulgar et al.   MEAT SCIENCE

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

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

The effects of stunning methods on product qualities in force-fed ducks and geese. 1. Carcass downgrading and meat quality

(2009) X. Fernandez et al.   Animal

Buffalo meat composition as affected by different cooking methods

(2009) M. Juárez et al.   FOOD AND BIOPRODUCTS PROCESSING

Effect of sampling fat location and cooking on fatty acid composition of beef steaks

(2009) T. Jiang et al.   MEAT SCIENCE

Minerals, haem and non-haem iron contents of rhea meat

(2008) A. Ramos et al.   MEAT SCIENCE

The influence of cooking and fat trimming on the actual nutrient intake from meat

(2008) N. Gerber et al.   MEAT SCIENCE