TY  - GEN
AU  - Gratacós-Cubarsí,M
AU  - Sárraga,C
AU  - Castellari,M
AU  - Valero,A
AU  - García Regueiro,J A
AU  - Arnau,J
TI  - 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
SN  - 1873-7072
PY  - 2014///0131
KW  - Amino Acids
KW  - analysis
KW  - Animals
KW  - Desiccation
KW  - Food Preservation
KW  - methods
KW  - Hydrogen-Ion Concentration
KW  - Meat Products
KW  - Muscle, Skeletal
KW  - chemistry
KW  - Niacinamide
KW  - Oxidation-Reduction
KW  - Riboflavin
KW  - Sodium Chloride
KW  - Swine
KW  - Time Factors
KW  - Vitamin B 6
N1  - Publication Type: Evaluation Study; Journal Article; Research Support, Non-U.S. Gov't
UR  - https://doi.org/10.1016/j.foodchem.2013.06.016
ER  -