Effect of cooking conditions on creatinine formation in cooked ham

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 23, 2008, Pages 11279-11284

  Mora, Leticia ^a   Sentandreu, Miguel Ángel ^a   Toldrá, Fidel ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Cooked ham; Cooking method; Creatine; Creatinine; HILIC; Hydrophilic interaction chromatography; Quality marker

Indexed keywords

CREATININE;

ANIMAL; ARTICLE; EVALUATION; FEMALE; FOOD HANDLING; HEAT; MEAT; METHODOLOGY; SWINE;

ANIMALS; CREATININE; FEMALE; FOOD HANDLING; HOT TEMPERATURE; MEAT PRODUCTS; SWINE;

SUS;

EID: 58949098441     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf801953t     Document Type: Article

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