Effect of pH24h, curing salts and muscle types on the oxidative stability, free amino acids profile and vitamin B2, B3 and B6 content of dry-cured ham

✍ Scribed by Gratacós-Cubarsí, M.; Sárraga, C.; Castellari, M.; Valero, A.; García Regueiro, J.A.; Arnau, J.

• Book ID: 123603994
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 827 KB
• Volume: 141
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/j.foodchem.2013.06.016