Effect of high pressure processing on the level of some purines and pyrimidines nucleosides and bases in dry cured and cooked ham.
Clariana, M
Effect of high pressure processing on the level of some purines and pyrimidines nucleosides and bases in dry cured and cooked ham. [electronic resource] - Meat science Dec 2011 - 533-5 p. digital
Publication Type: Journal Article; Research Support, Non-U.S. Gov't
1873-4138
10.1016/j.meatsci.2011.01.031 doi
Adenosine--analysis
Animals
Desiccation--methods
Food Handling--methods
Guanosine--analysis
Meat Products--analysis
Pressure
Pyrimidines--analysis
Swine
Effect of high pressure processing on the level of some purines and pyrimidines nucleosides and bases in dry cured and cooked ham. [electronic resource] - Meat science Dec 2011 - 533-5 p. digital
Publication Type: Journal Article; Research Support, Non-U.S. Gov't
1873-4138
10.1016/j.meatsci.2011.01.031 doi
Adenosine--analysis
Animals
Desiccation--methods
Food Handling--methods
Guanosine--analysis
Meat Products--analysis
Pressure
Pyrimidines--analysis
Swine