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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
Gratacós-Cubarsí, M., Sárraga, C., Castellari, M., Guàrdia, M.D., Regueiro, J.A. García, Arnau, J.Volume:
95
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2013.06.007
Date:
November, 2013
File:
PDF, 349 KB
english, 2013