Effect of high pressure processing on the level of some purines and pyrimidines nucleosides and bases in dry cured and cooked ham. [electronic resource]

By: Contributor(s): Producer: 20120105Description: 533-5 p. digitalISSN:
  • 1873-4138
Subject(s): Online resources: In: Meat science vol. 89
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't

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