Gratacós-Cubarsí, M <br/><br/>
Analysis of vitamin B1 in dry-cured sausages by hydrophilic interaction liquid chromatography (HILIC) and diode array detection.  [electronic resource] 

 -  Meat science  Mar 2011 
 - 234-8 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't; Validation Study 
<br/><br/><label>ISSN: </label>1873-4138 
<br/><br/><label>Standard No.: </label>10.1016/j.meatsci.2010.10.017  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Chromatography, High Pressure Liquid--methods<br/>Fermentation<br/>Food Analysis--methods<br/>Food, Preserved--analysis<br/>Hydrophobic and Hydrophilic Interactions<br/>Limit of Detection<br/>Meat Products--analysis<br/>Reproducibility of Results<br/>Solid Phase Extraction<br/>Spain<br/>Sus scrofa<br/>Thiamine--analysis<br/>Time Factors