Effect of tara (Caesalpinia spinosa) pod powder on the oxidative and colour stability of pork meat systems during chilled storage
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Document typeArticle
Defense date2015-06-15
Rights accessOpen Access
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CitationAlmajano, 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.
ISSN1330-9862
Publisher versionhttp://www.ftb.com.hr/images/InPress/3932-in%20press.pdf
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