Clariana, M <br/><br/>
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 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-4138 
<br/><br/><label>Standard No.: </label>10.1016/j.meatsci.2011.01.031  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Adenosine--analysis<br/>Animals<br/>Desiccation--methods<br/>Food Handling--methods<br/>Guanosine--analysis<br/>Meat Products--analysis<br/>Pressure<br/>Pyrimidines--analysis<br/>Swine