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Journal description
All volumes of the corresponding journal
All issues of the corresponding volume
All articles of the corresponding issues
Details for article 28 of 108 found articles
| Title: |
Effect of different sous-vide cooking temperature-time combinations on the functional and sensory properties of goose meat |
| Author: |
Wereńska, M. |
| Appeared in: |
Poultry science |
| Paging: | Volume 103 () nr. 6 pages p. |
| Year: |
2024 |
| Contents: | |
| Publisher: |
The Authors |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 28 of 108 found articles
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