1 results match your criteria: "Wroclaw University of Economics and Bussines[Affiliation]"
The protein and fat quality of thigh muscles from Polish goose varieties.
Poult Sci
April 2021
Department of Food Technology and Nutrition, Wroclaw University of Economics and Bussines, Wroclaw, Poland.
This study aimed to evaluate the nutritional value of thigh meat from 4 Polish geese varieties. Protein, fat, and cholesterol content, as well as amino acid and fatty acid profiles, were determined. Based on the percentage of amino acid in protein and fatty acids in meat lipids, the health lipid indices were calculated.
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