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1998. Comparison of New approaches for the development of functional muscle proteolytic and lipolytic enzyme levels in raw meat products. In Advanced Technologies for Meat hams from Iberian and White pigs. Journal of the Processing, edited by L. M. L. Nollet and F. Toldrá. Science of Food and Agriculture 76:117–122. Boca Raton, Fla.: CRC Press. Sentandreu, M. A., M. Armenteros, J. J. Calvete, A. Kemp, J. D., D. F. O. Abidoye, B. E. Langlois, J. B. Ouali, M. C. Aristoy, and F. Toldrá. 2007. Proteomic Franklin, and J. D. Fox. 1980. Effect of curing ingre- identification of actin-derived oligopeptides in dients, skinning, and boning on yield, quality, and dry-cured ham. Journal of Agricultural and Food microflora of country hams. Journal of Food Science Chemistry 55:3613–3619. 45:174–177. Stalder, K. J., N. L. Berry, D. J

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