| 000 | 01175 a2200337 4500 | ||
|---|---|---|---|
| 005 | 20250516041050.0 | ||
| 264 | 0 | _c20120105 | |
| 008 | 201201s 0 0 eng d | ||
| 022 | _a1873-4138 | ||
| 024 | 7 |
_a10.1016/j.meatsci.2011.01.031 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aClariana, M | |
| 245 | 0 | 0 |
_aEffect of high pressure processing on the level of some purines and pyrimidines nucleosides and bases in dry cured and cooked ham. _h[electronic resource] |
| 260 |
_bMeat science _cDec 2011 |
||
| 300 |
_a533-5 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article; Research Support, Non-U.S. Gov't | ||
| 650 | 0 | 4 |
_aAdenosine _xanalysis |
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 |
_aDesiccation _xmethods |
| 650 | 0 | 4 |
_aFood Handling _xmethods |
| 650 | 0 | 4 |
_aGuanosine _xanalysis |
| 650 | 0 | 4 |
_aMeat Products _xanalysis |
| 650 | 0 | 4 | _aPressure |
| 650 | 0 | 4 |
_aPyrimidines _xanalysis |
| 650 | 0 | 4 | _aSwine |
| 700 | 1 | _aHortós, M | |
| 700 | 1 | _aGarcía-Regueiro, J A | |
| 700 | 1 | _aCastellari, M | |
| 773 | 0 |
_tMeat science _gvol. 89 _gno. 4 _gp. 533-5 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.meatsci.2011.01.031 _zAvailable from publisher's website |
| 999 |
_c20880846 _d20880846 |
||