Effect of Various Types of Heat Processing on the Content and Retention of Fat-Soluble Vitamins and Cholesterol in Goose Breast Meat
Our research can help consumers choose goose meat as an alternative to red meat to diversify and balance their diet. WBC ensures the least loss of fat-soluble vitamins while ensuring the health safety of meat, which may be important information for consumers, the catering industry, and the poultry industry.
Authors
- Małgorzata Stryjecka (ORCID: https://orcid.org/0000-0003-0230-8052)
- Gabriela Haraf (ORCID: https://orcid.org/0000-0002-9398-228X)
- And̀rzej Okruszek (ORCID: https://orcid.org/0000-0003-0172-7570)
- Zuzanna Goluch (ORCID: https://orcid.org/0000-0002-6241-3914)
Institutions
- Academy of Nutrition and Dietetics (US)
- Wroclaw University of Economics and Business (PL)
Publication Details
- Journal
- Foods
- Published
- 2025-09-20
- DOI
- https://doi.org/10.3390/foods14183266
- Primary Topic
- Meat and Animal Product Quality
- Type
- article
- Field-Weighted Citation Impact
- 0.00