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  1. 1
    Effects on Quality Properties of Pork Sausages Enriched with Sea Buckthorn (Hippophae rhamnoides L.)

    Effects on Quality Properties of Pork Sausages Enriched with Sea Buckthorn (Hippophae rhamnoides L.) by Anna Marietta Salejda, Agnieszka Nawirska-Olszańska, Urszula Janiewicz, Grażyna Krasnowska

    Published 2017-01-01
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  2. 2
    Effect of Tara (Caesalpinia spinosa) Pod Powder on the Oxidation and Colour Stability of Pork Meat Batter During Chilled Storage

    Effect of Tara (Caesalpinia spinosa) Pod Powder on the Oxidation and Colour Stability of Pork Meat Batter During Chilled Storage by Monika Skowyra, Urszula Janiewicz, Anna Marietta Salejda, Grażyna Krasnowska, María Pilar Almajano

    Published 2015-01-01
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    Article

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