To access the full text documents, please follow this link: http://hdl.handle.net/2117/81191
dc.contributor | Universitat Politècnica de Catalunya. Departament d'Enginyeria Química |
---|---|
dc.contributor | Universitat Politècnica de Catalunya. ASQUAS - Agricultura Sostenible i Qualitat dels Aliments |
dc.contributor.author | Almajano Pablos, María Pilar |
dc.contributor.author | Skowyra, Monika |
dc.date | 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.citation | 1330-9862 |
dc.identifier.citation | 10.17113/ftb.53.04.15.3932 |
dc.identifier.uri | http://hdl.handle.net/2117/81191 |
dc.language.iso | eng |
dc.relation | http://www.ftb.com.hr/images/InPress/3932-in%20press.pdf |
dc.rights | info:eu-repo/semantics/openAccess |
dc.rights | http://creativecommons.org/licenses/by-nc-nd/3.0/es/ |
dc.subject | Àrees temàtiques de la UPC::Enginyeria química |
dc.subject | Caesalpiniaceae |
dc.subject | Antioxidants |
dc.subject | Antioxidants |
dc.subject | Tecnologia dels aliments |
dc.title | Effect of tara (Caesalpinia spinosa) pod powder on the oxidative and colour stability of pork meat systems during chilled storage |
dc.type | info:eu-repo/semantics/publishedVersion |
dc.type | info:eu-repo/semantics/article |