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Emerging research approaches benefit to the Baloga, D. W., G. A. Reineccius, and J. W. Miller. 1990. study of cooked cured ham flavour. Food Chemistry Characterization of ham flavor using an atomic 59:567–572. emission detector. Journal of Agricultural and Food Jiménez-Colmenero, F., M. Reig, and F. Toldrá. 2006. Chemistry 38:2021–2026. New approaches for the development of functional Cabedo, L., I. B. Picart, and I. C. Teixidó. 2008. meat products. In Advanced Technologies for Meat Prevalence of Listeria monocytogenes and Salmonella Processing, edited by L. M. L. Nollet and F. Toldrá. in ready-to-eat food in Catalonia, Spain. Journal of Boca Raton, Fla.: CRC Press. Food Protection 71:855–859. Jofré A., T. Aymerich, and M. Garriga. 2008a. Casiraghi, E., C. Alamprese, and C. Pompei. 2007

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