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more general categories information about this item Animal Science and Animal Products Animal Science and Animal Products animal products (13065) meat products (4725) meat (3662) pork (1159) ham (282) Biological Sciences Biological Sciences biochemistry (102540) biochemical compounds (82890) nucleic acids, nucleosides and nucleotides (18273) nucleosides (195) ribonucleosides (138) adenosine (93) guanosine (20) Calendar Year Calendar Year Year (337475) 2011 (42920) Economics, Business and Industry Economics, Business and Industry products and commodities (80757) agricultural products (74894) animal products (13060) meat products (4721) meat (3660) pork (1159) ham (282) Physical and Chemical Sciences Physical and Chemical Sciences chemical substances (129118) biochemical compounds (82878) nucleic acids, nucleosides and nucleotides (18273) nucleosides (195) ribonucleosides (138) adenosine (93) guanosine (20) chemical compounds (78840) nitrogen compounds (16192) organic nitrogen compounds (14211) heterocyclic nitrogen compounds (10196) purines (1354) pyrimidines (334) organic compounds (57444) heterocyclic compounds (16089) heterocyclic nitrogen compounds (10187) purines (1354) pyrimidines (334) organic nitrogen compounds (14202) heterocyclic nitrogen compounds (10187) purines (1354) pyrimidines (334) Reference Types Reference Types Journal (337546) Research, Technology and Engineering Research, Technology and Engineering technology (49139) processing technology (28127) drying (1992) pressure treatment (665) high pressure treatment (508) Abstract of Article: Will be presented in next release Date Last Accessed: Accessed January 20, 2015 Title of Article: Effect of high pressure processing on the level of some purines and pyrimidines nucleosides and bases in dry cured and cooked ham Author(s) of Article: Will be identified in next release Citation: Meat science 2011 v.89 no.4 pp. 533-535 Click to View: (Click to View) Date of Publication: 2011 Location of Article: http://pubag.nal.usda.gov/pubag/article.xhtml?id=478197 Name of Publication: Meat science Publishing Company: Will be identified in next release Accession Number: 103949
