Gratacós-Cubarsí, M <br/><br/>
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.  [electronic resource] 

 -  Food chemistry  Dec 2013 
 - 3207-14 p.  digital 
<br/><br/> Publication Type: Evaluation Study; Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2013.06.016  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Amino Acids--analysis<br/>Animals<br/>Desiccation<br/>Food Preservation--methods<br/>Hydrogen-Ion Concentration<br/>Meat Products--analysis<br/>Muscle, Skeletal--chemistry<br/>Niacinamide--analysis<br/>Oxidation-Reduction<br/>Riboflavin--analysis<br/>Sodium Chloride--analysis<br/>Swine<br/>Time Factors<br/>Vitamin B 6--analysis