Key Aroma Compounds in Roasted White Kołuda Goose-Reference-Cited by-同舟云学术

Key Aroma Compounds in Roasted White Kołuda Goose

Published:2021-05-21 Issue:21 Volume:69 Page:5986-5996
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Gąsior Robert¹^ORCID,Wojtycza Krzysztof¹,Majcher Małgorzata A.²^ORCID,Bielińska Halina³,Odrzywolska Angelika¹,Bączkowicz Małgorzata⁴,Migdał Władysław⁴

Affiliation:

1. Central Laboratory, National Research Institute of Animal Production, Balice, 32-083 Kraków, Poland

2. Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland

3. Institute’s Experimental Station in Kołuda Wielka, 88-160 Janikowo, Poland

4. Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland

Funder

Ministerstwo Nauki i Szkolnictwa Wyzszego

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c01475

Reference44 articles.

1. THE GEESE MARKET IN POLAND

2. Pasińska, D. Polish Foreign Trade in Live Geese and The Goose’s Meat in the Years 2012–2016. UBT International Conference 244, 2017; pp 70–76.

3. Preliminary study of the volatile fraction in the raw meat of pork, duck and goose

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