Creatine and creatinine evolution during the processing of dry-cured ham

Meat Science

Volumn 84, Issue 3, 2010, Pages 384-389

  Mora, Leticia ^a   Hernández Cázares, Aleida S ^a   Sentandreu, Miguel Angel ^a   Toldrá, Fidel ^a  

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

Author keywords

Creatine; Creatinine; Dry cured ham; HILIC; Hydrophilic interaction chromatography; Salt substitutes

Indexed keywords

CHLORIDE; CREATINE; CREATININE; INORGANIC SALT;

ANIMAL; ARTICLE; FOOD HANDLING; FOOD PRESERVATION; MEAT; METABOLISM; METHODOLOGY; SWINE;

ANIMALS; CHLORIDES; CREATINE; CREATININE; FOOD HANDLING; FOOD PRESERVATION; MEAT; SALTS; SWINE;

EID: 73449098533     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.09.006     Document Type: Article

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