Effect of Various Types of Heat Processing on the Content and Retention of Fat-Soluble Vitamins and Cholesterol in Goose Breast Meat.
- DOI
- 10.3390/foods14183266
- Published
- 2025 Sep 20
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/foods14183266,
title = {Effect of Various Types of Heat Processing on the Content and Retention of Fat-Soluble Vitamins and Cholesterol in Goose Breast Meat.},
author = {Goluch Z and Stryjecka M and Haraf G and Okruszek A},
year = {2025},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods14183266},
url = {https://doi.org/10.3390/foods14183266}
}RIS
TY - JOUR TI - Effect of Various Types of Heat Processing on the Content and Retention of Fat-Soluble Vitamins and Cholesterol in Goose Breast Meat. AU - Goluch Z AU - Stryjecka M AU - Haraf G AU - Okruszek A PY - 2025 JO - Foods (Basel, Switzerland) DO - 10.3390/foods14183266 UR - https://doi.org/10.3390/foods14183266 ER -
APA
Z, G., M, S., G, H., & A, O. (2025). Effect of Various Types of Heat Processing on the Content and Retention of Fat-Soluble Vitamins and Cholesterol in Goose Breast Meat.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods14183266
Source records
- pubmed · retrieved 2026-09-25T22:26:34.547Z