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2007. European products. In Handbook of subsequent storage of slices at 21, 4 and -20°C under Fermented Meat and Poultry, edited by F. Toldrá. air, vacuum and CO2. International Journal Food Ames, Iowa: Blackwell Publishing. Microbiology 37:47–54. Jiménez-Colmenero, F., J. Carballo, and S. Cofrades. Fernández-Ginés, J., J. Fernández-López, E. Sayas- 2001. Helthier meat and meat products: Their role as Barberá, and J. Pérez-Alvarez. 2005. Meat products functional foods. Meat Science 59:5–13. as functional foods: A review. Journal of Food Kozacˇ inski, L., E. Drosinos, F. Cˇ aklovica, L. Cocolin, Science 70:37–43. J. Gasparik-Reichard, and S. Veskovic. 2008. Fernandez, M., J. Ordoñez, J. Bruna, B. Herranz, and L. Investigation of microbial association of traditionally

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