Effect of Temperature and Oxygen Dose During Rendering of Goose Fat to Promote Fatty Acid Profiles-Reference-Cited by-同舟云学术

Effect of Temperature and Oxygen Dose During Rendering of Goose Fat to Promote Fatty Acid Profiles

Published:2021-10-28 Issue:12 Volume:123 Page:2100085
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Wojtasik‐Kalinowska Iwona¹,Górska‐Horczyczak Elżbieta¹,Stelmasiak Adrian¹,Marcinkowska‐Lesiak Monika¹,Onopiuk Anna¹,Wierzbicka Agnieszka¹,Półtorak Andrzej¹

Affiliation:

1. Department of Technique and Food Development Warsaw University of Life Sciences 159 c Nowoursynowska Warsaw 02‐776 Poland

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.202100085

Reference44 articles.

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

2. Analysis of storage possibility of raw and smoked breast meat of oat-fattened White Kołuda® goose based on their quality characteristics

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

4. The carcass traits, carcass nutrient composition, amino acid, fatty acid, and cholesterol contents of local Turkish goose varieties reared in an extensive production system

5. The body fat distribution and fatty acid composition of muscles and adipose tissues in geese

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