TY  - GEN
AU  - Clariana,M
AU  - Hortós,M
AU  - García-Regueiro,J A
AU  - Castellari,M
TI  - Effect of high pressure processing on the level of some purines and pyrimidines nucleosides and bases in dry cured and cooked ham
SN  - 1873-4138
PY  - 2012///0105
KW  - Adenosine
KW  - analysis
KW  - Animals
KW  - Desiccation
KW  - methods
KW  - Food Handling
KW  - Guanosine
KW  - Meat Products
KW  - Pressure
KW  - Pyrimidines
KW  - Swine
N1  - Publication Type: Journal Article; Research Support, Non-U.S. Gov't
UR  - https://doi.org/10.1016/j.meatsci.2011.01.031
ER  -