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Effect of tara (Caesalpinia spinosa) pod powder on the oxidative and colour stability of pork meat systems during chilled storage
dc.contributor.author | Almajano Pablos, María Pilar |
dc.contributor.author | Skowyra, Monika |
dc.contributor.other | Universitat Politècnica de Catalunya. Departament d'Enginyeria Química |
dc.date.accessioned | 2016-01-11T12:11:12Z |
dc.date.available | 2016-01-11T12:11:12Z |
dc.date.issued | 2015-06-15 |
dc.identifier.citation | Almajano, M.P., Skowyra, M. Effect of tara (Caesalpinia spinosa) pod powder on the oxidative and colour stability of pork meat systems during chilled storage. "Food technology and biotechnology", 15 Juny 2015, vol. 53, núm. 4, p. 419-427. |
dc.identifier.issn | 1330-9862 |
dc.identifier.uri | http://hdl.handle.net/2117/81191 |
dc.format.extent | 9 p. |
dc.language.iso | eng |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/es/ |
dc.subject | Àrees temàtiques de la UPC::Enginyeria química |
dc.subject.lcsh | Caesalpiniaceae |
dc.subject.lcsh | Antioxidants |
dc.title | Effect of tara (Caesalpinia spinosa) pod powder on the oxidative and colour stability of pork meat systems during chilled storage |
dc.type | Article |
dc.subject.lemac | Antioxidants |
dc.subject.lemac | Tecnologia dels aliments |
dc.contributor.group | Universitat Politècnica de Catalunya. ASQUAS - Agricultura Sostenible i Qualitat dels Aliments |
dc.identifier.doi | 10.17113/ftb.53.04.15.3932 |
dc.relation.publisherversion | http://www.ftb.com.hr/images/InPress/3932-in%20press.pdf |
dc.rights.access | Open Access |
local.identifier.drac | 16387422 |
dc.description.version | Postprint (published version) |
local.citation.author | Almajano, M.P.; Skowyra, M. |
local.citation.publicationName | Food technology and biotechnology |
local.citation.volume | 53 |
local.citation.number | 4 |
local.citation.startingPage | 419 |
local.citation.endingPage | 427 |
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