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Effect of Tara (Caesalpinia spinosa) Pod Powder on the Oxidation and Colour Stability of Pork Meat Batter During Chilled Storage |
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| Authors: | Monika Skowyra Urszula Janiewicz Anna Marietta Salejda Gra?yna Krasnowska María Pilar Almajano |
| Institution: | 1.Chemical Engineering Department, Technical University of Catalonia, Av. Diagonal 649, ES-08034 Barcelona, Spain;2.Faculty of Food Sciences, Department of Animal Products Technology and Quality Management, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37/41, PL-51630 Wroclaw, Poland |
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