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, A. Martin, M. J. Benito, F. P. Nevado, (review). International Journal of Food Microbiology and B. A. M. De Guia Coordo. 2008. Screening of 83:233–244. lactic acid bacteria and bifidobacteria for potential Valsta, L. M., H. Tapanainen, and S. Mannisto. 2005. probiotic use in Iberian dry fermented sausages. Meat Meat fats in nutrition. Meat Science 70:525–530. Science 80:715–721. Vercruysse, L., J. Van Camp, and G. Smagghe. 2005. Ruusunen, M., and E. Puolanne. 2005. Reducing sodium ACE inhibitory peptides derived from enzymatic intake from meat products. Meat Science hydrolysates of animal protein: A review. Journal of 70:531–541. Agricultural and Food Chemistry 53:8106–8115. Functional Meat Products 439 Vermeirssen, V., J. V. Camp, and W

Keeled → Inglise keel
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