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Physicochemical and quality characteristics of New Zealand goat meat and its ultrastructural features.
Food Res Int. 2022 Nov;161:111736. doi: 10.1016/j.foodres.2022.111736. Epub 2022 Jul 25.
Food Res Int. 2022.
PMID: 36192922
Goat Meat: Production and Quality Attributes.
Gawat M, Boland M, Singh J, Kaur L.
Gawat M, et al.
Foods. 2023 Aug 21;12(16):3130. doi: 10.3390/foods12163130.
Foods. 2023.
PMID: 37628129
Free PMC article.
Review.
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Effects of microwave processing in comparison to sous vide cooking on meat quality, protein structural changes, and in vitro digestibility.
Gawat M, Boland M, Chen J, Singh J, Kaur L.
Gawat M, et al.
Food Chem. 2024 Feb 15;434:137442. doi: 10.1016/j.foodchem.2023.137442. Epub 2023 Sep 9.
Food Chem. 2024.
PMID: 37713757
Free article.
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