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22:19–28. sages. In Research Advances in the Quality of Meat Roncalés, P. 2007. Additives. In Handbook of Fermented and Meat Products, edited by F. Todrá. Trivandrum, Meat and Poultry, edited by F. Toldrá. Ames, Iowa: India: Research Signpost. Blackwell Publishing. Talon, R., S. Leroy-Setrin, and S. Fadda. 2002. Bacterial Roseiro, L., C. Santos, M. Sol, M. Borges, M. Anjos, H. starters involved in the quality of fermented meat Gonçalvez, and A. Carvalho. 2008. Proteolysis of products. In Research Advances in the Quality of Painho de Portalegre dry fermented sausage in rela- Meat and Meat Products, edited by F. Toldrá. tion to ripening time and salt content. Meat Science Trivandrum, India: Research Signpost. 79:784–794. Talon, R., S. Leroy-Setrin, and S. Fadda. 2004. Dry Ruiz, J

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