Search Results - "Teleszko, M."

Fatty acid profile and health lipid indicies of goose meat in relation to various types of heat treatment by Wereńska, M., Haraf, G., Wołoszyn, J., Goluch, Z., Okruszek, A., Teleszko, M.

“…The effect of water bath cooking (WBC), oven convection roasting (OCR), grilling (G), pan-frying (PF) on the fatty acid profile and health lipid indices of…”
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The selected goose meat quality traits in relation to various types of heat treatment by Wołoszyn, J., Wereńska, M., Goluch, Z., Haraf, G., Okruszek, A., Teleszko, M., Król, B.

“…The effect of water bath cooking (WBC), oven convection roasting (OCR), grilling (G), pan frying (PF) on selected physical properties of goose meat was…”
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