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2004b. Ethnic meat products: Mediterranean. Montgomery, R. E., J. D. Kemp, and J. D. Fox. 1976. In Encyclopedia of Meat Sciences, edited by W. Shrinkage, palatability, and chemical characteristics Jensen, C. Devine, and M. Dikemann. London: of dry-cured country ham as affected by skinning pro- Elsevier Science Ltd. cedure. Journal of Food Science 41:1110–1115. Toldrá, F. 2006a. Dry-cured ham. In Handbook of Food Mora, L., M. A. Sentandreu, K. M. Koistinen, P. D. Science, Technology and Engineering, vol. 4, edited Fraser, F. Toldrá, and P. M. Bramley. 2009. Naturally by Y. H. Hui, E. Castell-Perez, L. M. Cunha, I. generated small peptides derived from myofibrillar Guerrero-Legarreta, H. H. Liang, Y. M. Lo, D. L. proteins in serrano dry-cured ham. Journal of Marshall, W. K. Nip, F. Shahidi, F. Sherkat, Agricultural and Food Chemistry 57:3228–3234. R. J. Winger, and K. L. Yam

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