Impact of various types of heat treatment on the content of selected B vitamin and their profile in goose breast meat.
Saved in:
| Title: | Impact of various types of heat treatment on the content of selected B vitamin and their profile in goose breast meat. |
|---|---|
| Authors: | Goluch Z; Department of Food Technology and Nutrition, Wroclaw University of Economics and Business, Wroclaw 53-345, Poland., Haraf G; Department of Food Technology and Nutrition, Wroclaw University of Economics and Business, Wroclaw 53-345, Poland. Electronic address: gabriela.haraf@ue.wroc.pl., Okruszek A; Department of Food Technology and Nutrition, Wroclaw University of Economics and Business, Wroclaw 53-345, Poland., Stryjecka M; Department of Dietetics, The University College of Applied Sciences in Chełm, Pocztowa 54, 22-100 Chełm, Poland., Wereńska M; Department of Food Technology and Nutrition, Wroclaw University of Economics and Business, Wroclaw 53-345, Poland. |
| Source: | Poultry science [Poult Sci] 2026 Jun; Vol. 105 (6), pp. 106728. Date of Electronic Publication: 2026 Mar 02. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: Elsevier Country of Publication: England NLM ID: 0401150 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1525-3171 (Electronic) Linking ISSN: 00325791 NLM ISO Abbreviation: Poult Sci Subsets: MEDLINE |
| Database: | MEDLINE Ultimate |
| ISSN: | 1525-3171 |
|---|---|
| DOI: | 10.1016/j.psj.2026.106728 |
