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

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