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Voelter, and F. Toldrá. 2003. Identification of their potential use as probiotics. Meat Science small peptides generated in Spanish dry-cured ham. 67:309–317. Journal of Food Science 68:64–69. Pennacchia, C., E. E. Vaughan, and F. Villani. 2006. Sieber, R., M. Collomb, A. Aeschlimann, P. Jelen, and Potential probiotic Lactobacillus strains from fer- H. Eyer. 2004. Impact of microbial cultures on con- mented sausages: Further investigations on their pro- jugated linoleic acid in dairy products—A review. biotic properties. Meat Science 73:90–101. International Dairy Journal 14:1–15. Pihlanto, A., and H. Korhonen. 2003. Bioactive peptides Sloan, A. E. 2008. The top 10 functional food trends. and proteins. Advances in Food and Nutrition Food Technology 62(4):25–44. Research 47:175–276

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