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Effect of tara (Caesalpinia spinosa) pod powder on the oxidative and colour stability of pork meat systems during chilled storage

By María Pilar Almajano Pablos and Monika Skowyra
Topics: Àrees temàtiques de la UPC::Enginyeria química, Caesalpiniaceae, Antioxidants, Antioxidants, Tecnologia dels aliments
OAI identifier: oai:recercat.cat:2072/339426
Provided by: RECERCAT
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