11 citations as recorded by crossref.

1. The protein and fat quality of thigh muscles from Polish goose varieties G. Haraf et al. https://doi.org/10.1016/j.psj.2021.01.015
2. A comprehensive study of the fatty acid composition, thermal and some physicochemical properties of abdominal and subcutaneous fats of Linda, Mast and Turkish geese T. Ainiwaer et al. https://doi.org/10.1007/s11250-024-04248-9
3. Beç tavuğu etinin kimyasal ve yağ asidi kompozisyonu üzerine yetiştirme sistemi ve kesim yaşının etkisi M. Boz et al. https://doi.org/10.29050/harranziraat.886982
4. Metabolomics analysis revealing dynamic changes in the quality of goose meat during frozen preservation Z. Cao et al. https://doi.org/10.1016/j.fochx.2025.103437
5. Fat composition and lipid oxidation in raw and cooked minced meat and skin of spent laying and broiler ducks P. Ungkusonmongkol & S. Wattanachant https://doi.org/10.1016/j.afres.2026.101998
6. Effects of Compound Chinese Herbal Medicine Additive on Growth Performance and Gut Microbiota Diversity of Zi Goose J. Zheng et al. https://doi.org/10.3390/ani12212942
7. Fatty acid composition of goose meat depending on genotype and sex L. Uhlířová et al. https://doi.org/10.5713/ajas.17.0672
8. The Quality and Composition of Fatty Acids in Adipose Tissue-Derived from Wild Animals; A Pilot Study J. Hamulka et al. https://doi.org/10.3390/app112110029
9. Green cabbage supplementation influences the gene expression and fatty acid levels of adipose tissue in Chinese Wanxi White geese B. Wang et al. https://doi.org/10.5713/ab.22.0345
10. Halk Elinde Yetiştirilen Kars Kaz Etinin Besinsel Özellikleri M. ŞAHİN et al. https://doi.org/10.53518/mjavl.1126848
11. Potential regulation of linoleic acid and volatile organic compound contents in meat of chickens by PLCD1 X. LIU et al. https://doi.org/10.1016/j.jia.2022.08.063