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Impact of various types of heat treatment on the content of selected B vitamin and their profile in goose breast meat.

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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
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  Data: Impact of various types of heat treatment on the content of selected B vitamin and their profile in goose breast meat.
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  Data: <searchLink fieldCode="AU" term="%22Goluch+Z%22">Goluch Z</searchLink>; Department of Food Technology and Nutrition, Wroclaw University of Economics and Business, Wroclaw 53-345, Poland.<br /><searchLink fieldCode="AU" term="%22Haraf+G%22">Haraf G</searchLink>; Department of Food Technology and Nutrition, Wroclaw University of Economics and Business, Wroclaw 53-345, Poland. Electronic address: gabriela.haraf@ue.wroc.pl.<br /><searchLink fieldCode="AU" term="%22Okruszek+A%22">Okruszek A</searchLink>; Department of Food Technology and Nutrition, Wroclaw University of Economics and Business, Wroclaw 53-345, Poland.<br /><searchLink fieldCode="AU" term="%22Stryjecka+M%22">Stryjecka M</searchLink>; Department of Dietetics, The University College of Applied Sciences in Chełm, Pocztowa 54, 22-100 Chełm, Poland.<br /><searchLink fieldCode="AU" term="%22Wereńska+M%22">Wereńska M</searchLink>; Department of Food Technology and Nutrition, Wroclaw University of Economics and Business, Wroclaw 53-345, Poland.
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  Data: <searchLink fieldCode="JN" term="%220401150%22">Poultry science</searchLink> [Poult Sci] 2026 Jun; Vol. 105 (6), pp. 106728. <i>Date of Electronic Publication: </i>2026 Mar 02.
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Elsevier%22">Elsevier </searchLink><i>Country of Publication: </i>England <i>NLM ID: </i>0401150 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>1525-3171 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2200325791%22">00325791 </searchLink><i>NLM ISO Abbreviation: </i>Poult Sci <i>Subsets: </i>MEDLINE
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        Value: 10.1016/j.psj.2026.106728
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      – Code: eng
        Text: English
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      – TitleFull: Impact of various types of heat treatment on the content of selected B vitamin and their profile in goose breast meat.
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            NameFull: Goluch Z
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            NameFull: Haraf G
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            NameFull: Okruszek A
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            – D: 01
              M: 06
              Text: 2026 Jun
              Type: published
              Y: 2026
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            – TitleFull: Poultry science
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