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M. Itoh. 2002. Antihypertensive activities of peptides New York: Springer. derived from porcine skeletal muscle myosin in spon- Leroy, F., L. Verluyten, and L. De Vuyst. 2006. taneously hypertensive rats. Journal of Food Science Functional meat starter cultures for improved sausage 67:434–437. 438 Chapter 24 Nishimura, T., and H. Kato. 1988. Mechanisms involved Saiga, A., T. Okumura, T. Makihara, S. Katsuta, T. in the improvement of meat taste during postmortem Shimizu, R. Yamada, and T. Nishimura. 2003a. aging. Food Science and Technology International Angiotensin I-converting enzyme inhibitory peptides Tokyo 4:241–249. in a hydrolyzed chicken breast muscle extract. Nishimura, T., M. R. Rhue, A. Okitani, and H. Kato. Journal of Agricultural and Food Chemistry 51: 1988

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