Research on a new process of reconstituted landess goose steak
The primary product currently sold from Anser cygnoides is foie gras, with limited research conducted on the processing of Anser cygnoides meat, which consequently restricts its added value. Therefore, the objective of this research is to develop a processing technique for reconstituted goose cutlet...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S259015752401006X |
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