Vitamin (B1, B2, B3 and B6) content and oxidative stability of Gastrocnemius muscle from dry-cured hams elaborated with different nitrifying salt contents and by two ageing times

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

• Book ID: 123574232
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 349 KB
• Volume: 95
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2013.06.007