Goose Meat as a Source of Dietary Manganese—A Systematic Review by Zuzanna Goluch, Gabriela Haraf

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Fatty Acid Profile and Lipid Quality Indexes of the Meat and Backfat from Porkers Supplemented with EM Bokashi Probiotic by Zuzanna Goluch, Artur Rybarczyk, Ewa Poławska, Gabriela Haraf

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Technological properties, chemical composition, texture profile, and sensory evaluation of goose muscles from Polish native breeds by Gabriela Haraf, Janina Wołoszyn, Andrzej Okruszek, Monika Wereńska

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The Effects of Sous Vide, Microwave Cooking, and Stewing on Some Quality Criteria of Goose Meat by Monika Wereńska, Gabriela Haraf, Andrzej Okruszek, Weronika Marcinkowska, Janina Wołoszyn

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The Energy and Nutritional Value of Meat of Broiler Chickens Fed with Various Addition of Wheat Germ Expeller by Zuzanna Goluch, Maja Słupczyńska, Andrzej Okruszek, Gabriela Haraf, Monika Wereńska, Janina Wołoszyn

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Impact of various types of heat processing on the energy and nutritional values of goose breast meat by Zuzanna Goluch, Król Barbara, Gabriela Haraf, Janina Wołoszyn, Andrzej Okruszek, Monika Wereńska

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Fatty acid profiles and health lipid indices in the breast muscles of local Polish goose varieties by Janina Wołoszyn, Gabriela Haraf, Andrzej Okruszek, Monika Wereńska, Zuzanna Goluch, Mirosława Teleszko

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