000			01494 a2200421 4500
005			20250516161649.0
264		0	_c20140131
008			201401s 0 0 eng d
022			_a1873-7072
024	7		_a10.1016/j.foodchem.2013.06.016 _2doi
040			_aNLM _beng _cNLM
100	1		_aGratacós-Cubarsí, M
245	0	0	_aEffect 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. _h[electronic resource]
260			_bFood chemistry _cDec 2013
300			_a3207-14 p. _bdigital
500			_aPublication Type: Evaluation Study; Journal Article; Research Support, Non-U.S. Gov't
650	0	4	_aAmino Acids _xanalysis
650	0	4	_aAnimals
650	0	4	_aDesiccation
650	0	4	_aFood Preservation _xmethods
650	0	4	_aHydrogen-Ion Concentration
650	0	4	_aMeat Products _xanalysis
650	0	4	_aMuscle, Skeletal _xchemistry
650	0	4	_aNiacinamide _xanalysis
650	0	4	_aOxidation-Reduction
650	0	4	_aRiboflavin _xanalysis
650	0	4	_aSodium Chloride _xanalysis
650	0	4	_aSwine
650	0	4	_aTime Factors
650	0	4	_aVitamin B 6 _xanalysis
700	1		_aSárraga, C
700	1		_aCastellari, M
700	1		_aValero, A
700	1		_aGarcía Regueiro, J A
700	1		_aArnau, J
773	0		_tFood chemistry _gvol. 141 _gno. 3 _gp. 3207-14
856	4	0	_uhttps://doi.org/10.1016/j.foodchem.2013.06.016 _zAvailable from publisher's website
999			_c22933103 _d22933103