FATTY ACID PROFILE AND HEALTH LIPID INDICIES OF GOOSE MEAT IN RELATION TO VARIOUS TYPES OF HEAT TREATMENT

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

(2020) J. Wołoszyn et al.   POULTRY SCIENCE

Comparative analysis of charcoal grilling, infrared grilling and superheated steam roasting on the colour, textural quality and heterocyclic aromatic amines of lamb patties

(2019) Raheel Suleman et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Fatty acid profiles and health lipid indices in the breast muscles of local Polish goose varieties

(2019) Janina Wołoszyn et al.   POULTRY SCIENCE

Fatty acid and cholesterol profiles, hypocholesterolemic, atherogenic, and thrombogenic indices of broiler meat in the retail market

(2017) Youssef A. Attia et al.   Lipids in Health and Disease

The influence of thermal processing on the fatty acid profile of pork and lamb meat fed diet with increased levels of unsaturated fatty acids

(2016) Piotr Janiszewski et al.   MEAT SCIENCE

Quality and Energy Evaluation in Meat Cooking

(2016) Pankaj B. Pathare et al.   Food Engineering Reviews

Differences in Physicochemical and Nutritional Properties of Breast and Thigh Meat from Crossbred Chickens, Commercial Broilers, and Spent Hens

(2015) Yulian Chen et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors

(2015) Mar Roldan et al.   FOOD CHEMISTRY

Effects of Different Cooking Methods on the Formation of Heterocyclic Aromatic Amines in Goose Meat

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

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

Nutritional and lipid profiles in marine fish species from Brazil

(2014) Carolina Estevam Fernandes et al.   FOOD CHEMISTRY

Effect of different temperature–time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins

(2012) Mar Roldán et al.   MEAT SCIENCE

A century of progress in waterfowl production, and a history of the WPSA Waterfowl Working Group

(2012) J.F. HUANG et al.   WORLDS POULTRY SCIENCE JOURNAL

Fatty acid composition of beef from Nguni steers supplemented with Acacia karroo leaf-meal

(2011) C. Mapiye et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Fatty acid composition, cholesterol and α-tocopherol of Barrosã-PDO veal produced in farms located in lowlands, ridges and mountains

(2010) P. Costa et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Buffalo meat composition as affected by different cooking methods

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

Effect of cooking method on the fatty acid profile of New Zealand King Salmon (Oncorhynchus tshawytscha)

(2009) Danaé Larsen et al.   FOOD CHEMISTRY

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

(2009) T. Jiang et al.   MEAT SCIENCE

The effects of different cooking regimes on the cook yield and tenderness of non-injected and injection enhanced forequarter beef muscles

(2009) H. Walsh et al.   MEAT SCIENCE

Effect of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat

(2009) Cristina M.M. Alfaia 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