Effect of pH(24h), curing salts and muscle types on the oxidative stability, free amino acids profile and vitamin B2, B3 and B6 content of dry-cured ham. (Record no. 22933103)

MARC details
000 -LEADER
fixed length control field 01494 a2200421 4500
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20250516161649.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 201401s 0 0 eng d
022 ## - INTERNATIONAL STANDARD SERIAL NUMBER
International Standard Serial Number 1873-7072
024 7# - OTHER STANDARD IDENTIFIER
Standard number or code 10.1016/j.foodchem.2013.06.016
Source of number or code doi
040 ## - CATALOGING SOURCE
Original cataloging agency NLM
Language of cataloging eng
Transcribing agency NLM
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Gratacós-Cubarsí, M
264 #0 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE
Date of production, publication, distribution, manufacture, or copyright notice 20140131
245 00 - TITLE STATEMENT
Title Effect of pH(24h), curing salts and muscle types on the oxidative stability, free amino acids profile and vitamin B2, B3 and B6 content of dry-cured ham.
Medium [electronic resource]
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Name of publisher, distributor, etc. Food chemistry
Date of publication, distribution, etc. Dec 2013
300 ## - PHYSICAL DESCRIPTION
Extent 3207-14 p.
Other physical details digital
500 ## - GENERAL NOTE
General note Publication Type: Evaluation Study; Journal Article; Research Support, Non-U.S. Gov't
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Amino Acids
General subdivision analysis
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Animals
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Desiccation
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food Preservation
General subdivision methods
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Hydrogen-Ion Concentration
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Meat Products
General subdivision analysis
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Muscle, Skeletal
General subdivision chemistry
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Niacinamide
General subdivision analysis
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Oxidation-Reduction
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Riboflavin
General subdivision analysis
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Sodium Chloride
General subdivision analysis
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Swine
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Time Factors
650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Vitamin B 6
General subdivision analysis
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Sárraga, C
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Castellari, M
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Valero, A
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name García Regueiro, J A
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Arnau, J
773 0# - HOST ITEM ENTRY
Title Food chemistry
Related parts vol. 141
-- no. 3
-- p. 3207-14
856 40 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="https://doi.org/10.1016/j.foodchem.2013.06.016">https://doi.org/10.1016/j.foodchem.2013.06.016</a>
Public note Available from publisher's website

No items available.